Can Smoked Beef Eye Round Be As Good As A BRISKET When Cooked Like One?

[@timothyloungeway2565]

Great video, “like a brisket” is the best way to smoke almost every tough cut of beef. I’ll be following along as I cook two of these roasts tomorrow.

[@SmokestackJoes]

Thanks a lot, Its been awhile since ive done one of these but i think its about time to do it again.

[@hardtruth2039]

Great video. I love to low smoke them for an hour our two, then sous vide for 12-24 hours at desired temp with some beef tallow, then a final smoke or sear. This process does something magical to eye of round as well as many other cheaper cuts.

[@SmokestackJoes]

This sounds like a great idea! Thank you for the comment. I want to make a new video trying out some new methods on an eye round and might try this out.

[@maxlewis5798]

Great video, have done this a few times now, and it always turns out tender and tasty. Just before I close the wrap, I dribble olive oil along the top of it, and make sure it's wrapped tight. Really appreciate this!

[@SmokestackJoes]

I am glad you enjoyed the video! thanks for the comment

[@bryanmadere2277]

8:04 new subscriber after watching this. I have a whole eye of round in the refrigerator and will try this!

[@SmokestackJoes]

Thanks a lot I appreciate you supporting the channel. I hope the eye of round comes out great for you!

[@spencerrattler955]

underrated channel for sure, earned a sub

[@SmokestackJoes]

Thanks a lot, I appreciate the support 👍

[@Rattletrap2]

Wow, I am in the process of smoking an eye of round roast right now! Of course, i watch your video after the fact! I started watching some videos and they were all pulling them off at 125-127 deg. Scared the crap out of me! Mine is at 155 right now! Then i found yours! I wanted to do it like a brisket as well. I tried once a long time ago and stopped at around 145. It was real tough. I trimmed this one, injected it with beef broth, then seasoned similar to yours. I am waiting until I get to around 165 before I wrap it. I have been cooking for 6 hours at 250 deg. I just bumped it to 275. I have been spritzing with apple cider vinegar every hour. I have some tallow going as well to add to my wrap. Fingers crossed! 🤞🤞 Thanks

[@SmokestackJoes]

Im sure it came out good. if you cook it like most of the other videos to the 130 range you have to slice it extremely thin for it to not be super chewy.

[@jones3bama]

Looks awesome ! You can't beat smoking , but I have found applying a pepper rub , 1 can of beef broth , iron skillet , I puncture the entire eye round with a fork, 55 minutes at 375 , then 32 minutes at 350 , smoking before or after for 20 minutes will give it that awesome smoke taste . You are exactly correct you can get it tender but never as tender as a brisket .

[@SmokestackJoes]

That sounds like a great way to do an eye round. I'll have to give that a try. Thanks for the comment.

[@DistrictFire]

Loved your take on this under utilized cut of beef. If you're curious sometime, cook it down at 225 until 120, sear all sides in cast iron and then slice much thinner. The chew is different and less dry. I do like the steak side cut too with sauce.

[@SmokestackJoes]

I've been wanting to try eye round roast using that method. I wanted to do it that way and use it for some roast beef sandwiches

[@jessiesineath7702]

bet would be good with some horseradish'

[@liquiddreamification]

DUDE!!!!! I took notes on this vid. And made some ajustments for weight. But MAN I CAN CUT THIS WITH A SPOON. I find. If you cut off a slice out of the fridge put it in a pan just long enough to warm it up on medium with some butter and some drippings and serve it. Its awesome. No lack of moisture. Thank you for taking the time to make this instruction vid. 👍👍🙌

[@SmokestackJoes]

It’s my pleasure, thank you for the comment! And I was doing the exact same thing with my leftovers lol man did that make for some delicious sandwiches

[@francisshot-gunn5519]

Did this before and fam actually like it more than brisket they asked how I got the brisket less greasy 😅

[@SmokestackJoes]

That works out well lol but in all honesty its actually a really tasty cut of meat if you prefer something more like the lean cut of brisket but its a much cheaper cut.

[@tunnelvision9330]

Greasy brisket is just brisket that's not cooked the right way

[@Darklion39]

Thats hilarious!

[@thomasking1149]

​@tunnelvision9330 u sure?

[@PradoTraceAZ]

​@@thomasking1149sounds like he has tunnel vision on how brisket should be done...😅

[@toddobs]

I’m doing this tomorrow! And a tri tip. Slicing both thin with my slicer and making pit beef sandwiches

[@SmokestackJoes]

Now that seems delicious! I hope the cook went well

[@jasonbeymer4025]

I just happen to be cold smoking an eye round right now and was wondering if anyone else did that. Your video was very instructive (esp with the temp notes), and you have a subscriber now!

[@SmokestackJoes]

Thanks a lot! I've never heard of cold smoking an eye round. That's a very interesting idea though.

[@jasonbeymer4025]

@@SmokestackJoes I use a pellet smoker tube on my grill, and just let it go for about 2 to 3 hours. No heat involved until I'm ready to cook it once I feel that there is enough smoke penetration.

[@SmokestackJoes]

@@jasonbeymer4025 That must come out with a real nice smoky flavor I bet

[@LifeandLiesSyra]

Eye round though is hideously dry. I think it would be nice to do the same thing using either or both french and italian roasting techniques: In Italy we use to "lard" dry cuts of meat basically cutting a hole with a deboning knife and putting in a stick of lard in multiple places; in France they do "confit" where they let the meat rest at extra low temperature immersed in fat. I think both techniques would help the meat absorb a little more moisture. I would even go as far as using the confit technique in a thick collagenous broth since collagen is what this cut misses the most.

[@SmokestackJoes]

Thank you for the ideas. Id like to try the "lard" technique you described, I think that would be great. I really like the idea of the collagen broth though because that is exactly what an eye round is missing like you said. This might have to be a future video...

[@LifeandLiesSyra]

@@SmokestackJoes Trying to make an eye round that tastes good is always an interesting challenge! So far my best result was with an eye round steak covered in honey for 2h and then cooked as steak. Very very soft and moist for an eye round. I'll be curious to see how you get with the tests!!! Great job man!

[@donl7114]

Thanks! Great vid. It is not easy to find Q ers doing this. I do the same with the paper and foil or paper and covered pan.

[@tommyboy4128]

It’s a great effort but there is no way it’ll work out. It will result in dry meat letting it go to 200 degrees with virtually no fat in the muscle. This cut is meant to finish off on the rare side, like 130-35 degrees sliced razor thin.

[@SmokestackJoes]

It was on the dry side but it was still a good bite of food. You will definitely have to add some sauce to it though

[@nathanwalker6924]

this man is a legend to get eye round tender while smoking it considering eye round is such a working muscle in the cow and its extremely dry and extremely hard

[@SmokestackJoes]

haha thanks for the comment 👍 I wasn't sure what to expect but was very happy with how tender it actually got

[@mastakush4272]

Lol

[@cdw1262]

I’m doing this with a corned beef eye round tomorrow…i usually make pastrami with store bought corned beef that i soak for 24 hrs to get the salty brine out then cover in coriander and black pepper and smoke like a brisket

[@SmokestackJoes]

That’s a great way to do a corned beef. I have a video of doing almost that exact thing with a corned beef eye round, you should check it out 👍 m.kzbin.info/www/bejne/mGrWqGeBg5isiJo

[@booshmcfadden7638]

Hey there! I'm from the future. Select eyeround is now the cost of Prime T-bone!

[@SmokestackJoes]

lol you must not be from too far in the future

[@Tungoon]

Sous vide mine 127 degrees 14hrs then pellet smoker on heavy smoke 30 minutes perfectly tender and juicy everytime cheers 🍻

[@SmokestackJoes]

That's a great idea I'm sure it came out awesome

[@ouou-db9pw]

Good job Joe.🎉 That round eye is definitely a tuff cut you did a great job.

[@SmokestackJoes]

Thanks a lot I appreciate it!

[@thomcad]

NIce vid...glad I found this channel. My new pellet smoker arrives today and it is very helpful to have some ideas on cheaper cuts so I can learn to smoke without breaking the budget...meat prices are crazy right now! Thanks!

[@SmokestackJoes]

Thank You, The price of meat is definitely crazy and it doesn't seem like its getting any better sadly. But finding ways to cook these cheap cuts will be important. I suggest giving a pork loin a try as well, it is one of the cheapest cuts but it taste fantastic when smoked 👍

[@lani6647]

Great vid, man!

[@SmokestackJoes]

Thank You!

[@Galatian1]

Beef eye round can be amazing if cut very thinly and across the grain. I have to admit I was pessimistic about the results when you said you were cooking it to such high temps as a brisket. It may be tender but I wouldn't be able to handle that dryness.

[@SmokestackJoes]

Yeah that is the traditional way to cook it by cooking it to a medium rare or whatever your liking is and cut it super thin. Cooking it this way you definitely need to have some sauce available.

[@Galatian1]

@@SmokestackJoes Hey, it was worth a shot. Kudos for trying something new.

[@Itsmeprashanna]

U should try first tenderise with pineapple it rirns super tender

[@rtk6157]

I do this all the time with beef shoulders. I inject them with auju...not much. You would be surprised the results. Im gonna try this.

[@SmokestackJoes]

I've been wanting to do a beef shoulder for awhile. I'll have to give your method a try when I finally smoke one, thanks

[@rtk6157]

@@SmokestackJoes when you do shout me out and tag me would love to watch it.

[@SmokestackJoes]

@@rtk6157 Will do! thanks for the idea

[@caspersees6257]

Good grief that looks good, can almost smell it!! Lol, I'm going to try something like this next week, but for now I'm looking for something I can do in the kitchen. I will be back, thank you for a great video.

[@SmokestackJoes]

Thank you, I am glad you enjoyed it

[@caspersees6257]

I had 4 eye of round steaks that I seared after seasoning and drowned them in Mambo Cilantro Salsa and Enchilada sauce with onions. I simmered them (after cutting them into strips) for about an hour and a half and OMG! they were so tender and juicy. I scooped some up and wrapped a hot tortilla around that and inhaled that puppy. Yummmmm!

[@SmokestackJoes]

@@caspersees6257 haha that sounds like an amazing recipe for some chuck steaks! I am definitely going to steal that and give it try. Thanks for the idea 👍

[@TrentJulien]

I get these all the time for my Komado Joe JR Injecting with Wagyu tallow makes the difference

[@SmokestackJoes]

Yeah I think injecting with the tallow would help a lot

[@serdavezilla6494]

Just saw this. New sub, now I'm off to binge watch👍

[@SmokestackJoes]

Awesome! welcome to the channel I hope you enjoy 👍

[@Gokaiji]

Nice content bro , that eye round look delicious

[@SmokestackJoes]

Thank you, it was an experiment but it came out great and highly suggest cooking eye round like this more often

[@Max-oi6op]

You could soak it in pineapple for an hour or 2 and do the same thing. It would probably come out way more tender and soak up more juice.

[@SonicBoomC98]

Never thought of Pineapple

[@liquiddreamification]

Im so gonna try that. It makes perfect sense. Pinaple is very acidic.

[@ifranksultan]

I'm gonna try that

[@caminokid2656]

What if you were to slice slivers of fat from other cuts of beef and then stab the meat and slide it in the holes like garlic. Just a thought it might render down inside of the roast.

[@SmokestackJoes]

That's a good idea I was thinking the same thing using fat trimmings from a brisket 🤔

[@jordipprv]

You deserve more followers

[@SmokestackJoes]

Thanks 👍

[@AllanWorks]

i inject mine with beef tallow, butter, fresh garlic, and Worcestershire sauce heated in a pan and cooled to the point it's almost not a liquid. i season the outside just like you, smoke at 225f until internals reach 165f. i reinject and baste it with the rest and wrap it in aluminum foil to cook until the internal temp reaches 210f. lean meats seem to do great with the double injection method.

[@SmokestackJoes]

This sounds great, thank you for the comment

[@scottgardiner6039]

Over cooked for sure. No marbling fat remember? You allowed internal temp to get way to high.

[@unclejohn37]

What is the roast is frozen or close to frozen. Could you simply add fat to the center if you make a hole though it? Would that help?

[@SmokestackJoes]

That would probably help but I'm thinking of trying to inject beef tallow into one for another video.

[@unclejohn37]

I have a Eye of Round bought. I will try the fat in the center. Let you know if it worked :)

[@SmokestackJoes]

@@unclejohn37 That's awesome! definitely let me know how it turns out 👍

[@ScottysBackYardBBQ]

Nice. I am doing an inside round like a brisket. Thus weekend.. New sub

[@SmokestackJoes]

Thanks for the sub!

[@rockheadbikes1675]

How many lbs is the eye round roast that you smoked?

[@SmokestackJoes]

I can’t remember exactly but I believe it was around 2.5 lbs

[@marvintodd2829]

DAMM THAT LOOKS GOOD

[@SmokestackJoes]

Thank you!

[@Ruiso7]

Would it be possible to do pull beef with it?

[@SmokestackJoes]

I definitely think you could do pulled beef with this. It might be more like chopped beef but its the same concept. That's actually a great idea for this and would probably be delicious. You could add some sauce to it to counteract the dryness of this cut. Might have to give it a try...🤔 Thanks for the idea 👍

[@loriblack2544]

Did you really spritz with apple cider vinegar or plain apple cider?

[@SmokestackJoes]

Yes it was apple cider vinegar. I don't think I have ever used apple juice as a spritz

[@thewrenchreviews9986]

Beef fat strips from brisket trimming and pulled through the round with a larding needle?

[@SmokestackJoes]

Ive seen something like this before but I forget how it turned out

[@PlasticRocket2]

Jeez if these prices get any worse, soon theres gonna be more videos on how to cook squirrels or rabbits lol

[@SmokestackJoes]

I was actually thinking of doing a squirrel video 🤣

[@PlasticRocket2]

@@SmokestackJoes That id watch. Not much around for barbecuing wild game like this.

[@Ggg_1993_]

Trying this as a last min meal because we changed our Thanksgiving plans!

[@SmokestackJoes]

Not a bad option for thanksgiving. Hope it come out well. Happy thanksgiving

[@Ggg_1993_]

Tbd!

[@Ggg_1993_]

@@SmokestackJoes Happy Thanksgiving! 😊

[@wisdomnwafor2781]

What offset smoker do you use?

[@SmokestackJoes]

I found a local guy who built it for me out of half a 320 gallon propane tank, its reverse flow and it works great

[@Daeduluus]

Try sous vide on your eye round you will not believe the tenderness and how juicy the meat is

[@SmokestackJoes]

I still don't have a sous vide but I've been wanting to give on a try. I will definitely give the eye round a try once I get one.

[@Daeduluus]

@@SmokestackJoes trust me its s o crazy good almost to the tenderness of tenderloin if you cook it long enough mind you thats over 24 hours but so worth it for the end result. My wife actually prefers a medium rare sous vide eye of round over prime rib. (probably because of the price but still haha)

[@TheDrunkenBBQ]

Awesome my friend 👍

[@SmokestackJoes]

Thank you very much 👍

[@tofuisnotfood3348]

I bought two whole eye of rounds. Around 17lbs a piece. Can I cook like a whole brisket? Just trim or leave alone and go like normal?

[@tofuisnotfood3348]

Was going to inject with beef broth and some seasonings also.

[@SmokestackJoes]

These sometimes have some silver skin I would suggest trimming off. You want to try and keep as much fat as possible on it though. Cook it just like a brisket and you should get good results. I am hoping to make a follow up video to this one using some of the suggestions from the comments.

[@Nikkyeshiva83]

Looks like cold cuts. Why not inject it with beef tallow?

[@SmokestackJoes]

That may be an upcoming video...

[@aziodiablo-yikky7647]

369th subscriber here 🤭

[@innocentrage1]

Brisket is just smoked pot roast anyway. Seems like this gives good results

[@SmokestackJoes]

Very true. I am hoping to have a new video trying this again with a couple new twists. But this is a great alternative to brisket.

[@SonicBoomC98]

I'm eating a lot more beef these days. I'm looking for some nice, fatty cuts to make, so I can keep up the variety, and I probably wouldn't want to make brisket that regularly even if prices were better

[@SmokestackJoes]

Yeah its not really feasible to be making brisket all the time. I have a chuck roast video coming out soon that would be perfect though, so be sure to stay tuned for it

[@SonicBoomC98]

@@SmokestackJoes I'll check it out. I didn't like how it turned out last time I tried chuck

[@francisco-javiergarcia4264]

I promise you it is I just smoke a round eye for Thanksgiving last week and uggh🤤🤤🤤 I got pictures to prove it

[@SmokestackJoes]

Great idea for thanksgiving!

[@davidshepherd7750]

maybe you should have skipped the oven time, to keep it more moist on the final cut.

[@SmokestackJoes]

Yeah that’s a possibility, I’m hoping to do another video soon using some different methods to get it more tender

[@helljumperodst6780]

maybe tenderize it with pineapple first? just a thought

[@Itsmeprashanna]

Umm nice idea

[@SmokestackJoes]

now that's an idea 🤔 I might have to give that a try, thanks for the suggestion 👍

[@donnerparty1815]

After you chill it and bring out of refrigerator the next day it will eat very very dry

[@AntonioRodriguez-nz7jq]

🔥🔥🔥

[@crazystuff3194]

Smoking at 275. I don't think so to high for such a lean piece of meat 225 .

[@SmokestackJoes]

I use higher temps because of my style of smoker. it is a very large offset so I get a lot of air flow so I can run a hotter temp.

[@GibClark]

👍👍👍👍

[@robertamaral907]

I'm gonna try to put some leftover fat into the center and see what happens.

[@SmokestackJoes]

Id be curious to see what happens as well. I think Guga Foods may have done that before in one of his videos. I want to try to inject a eye round with tallow and see if that helps with tenderness.

[@janisgore8393]

Due to the lack of fat I wrap it in bacon then hit the smoker..no complaints yet..

[@SmokestackJoes]

Awesome idea, Ill have to try that next time

[@waterguy5924]

Nice job...I'm #1000 "likes"

[@SmokestackJoes]

Awesome! Thank you!

[@cbryan3549]

This will probably not mean a lot, but you look like the DJ/Producer "DMVU"

[@cbryan3549]

Also, nice video

[@SmokestackJoes]

@@cbryan3549 Thank you

[@FunkyD50]

Probably would make a good burnt end!

[@SmokestackJoes]

Now thats a good idea

[@joegonzalez4188]

But Eye round costs more than brisket.

[@SmokestackJoes]

Correct, but when you buy a brisket you are buying a 11+ lb piece of meat where and eye round can be 2-3 lbs

[@randyplewes4264]

@@SmokestackJoescostco in Canada today I bought the eye of the round as it was 30% less than brisket so looking forward to trying this

[@houlester]

Looks better than brisket. Brisket has been tasting to fatty to me lately.

[@SmokestackJoes]

Yeah brisket can sometimes be a little too fatty especially if you are having it often. this is definitely a good alternative for brisket when you want it a little more lean

[@0713mas]

Inject it with beef tallow 😂

[@SmokestackJoes]

I will be doing a a video revisiting this cook soon and I think I may try injecting it with tallow this time.

[@0713mas]

@SmokestackJoes As far as beef goes, I have only ever injected a very large & lean cheap sirloin steak, I used wagyu beef tallow. Then I seasoned and partially froze it, before I smoked and reverse seared it. It was a huge improvement, IMO. My family said it tasted just like a ribeye, IDK about that.

[@alexzepol1]

Looks dry asf but it is a eyes round.

[@SmokestackJoes]

Yeah its on the dry side compared to a brisket, but like you said it is an eye round. It is still good though, just might need a little sauce added

[@adrenalinedge4866]

🥱 this guy's voice is putting my face to sleep. I have to go pick up the kids in 45 minutes now I need to make a pot of coffee

[@MrJunglebear1]

What about injecting it with butter and Jack Daniel's, that should make it tender

[@SmokestackJoes]

This sounds like something I may have to try

[@iAmIronMan0605]

166!?

[@SmokestackJoes]

Yeah I was as surprised as you! But the bark looked good and I was concerned about it drying out because its an eye round but I was happy with the results 👍

[@christhunderfist4351]

You lost me at 275⁰

[@SmokestackJoes]

With my smoker I have a lot more air flow since it is so big, this allows me to run a hotter temp.

[@bricelegrand976]

this guy has always the same face expression

[@notsocooljoe]

The dead stare you have throws me off

[@VNXTY]

Why is your background a fake garage? Like wtf man so weird. Why do you care what other people think? Seems like you're trying to be all manly or something. Also the music levels could be turned down a bit.

[@SmokestackJoes]

haha does the background really look fake? This is actually in my real garage, If I could make a fake background that looked that good I would definitely have the background as Gordon Ramsey's kitchen or something lol. Totally agree with the music though. still working on my audio skills for the videos but thanks for the comment and suggestion 👍 Be sure to check out some other videos, maybe the background wont look as fake to you in the newer videos?

[@ImSurefire]

Congratulations on being a moron @vanity. lmao Good job with the video Joe

[@jansenburkholder9405]

Wow! Who peed in your Cheerios? What a dumb comment

[@ramellin]

Great job, thank you!!!