Cooking AKA Poorman's Prime Rib: The Ultimate Challenge

[@EliteBBQSmokers]

Recipe 🔶Ingredients - 1 ea - Eye of Round (Poorman’s Prime Rib) - Kosher Salt - SPG Rub - (Salt, Pepper and Garlic Powder) 🔶Directions 1. Remove all the Thick Silver Skin, but leave the fat cap. 2. Apply a generous portion of Kosher Salt to Salt brine this Chuck Eye of Round 3. Cover and place in the refrigerator for 24-hrs 4. Remove from the refrigerator and season with your SPG rub. 5. Vacuum Seal the Seasoned Poorman’s Prime rib in a Sous Vide safe vacuum seal bag and seal. 6. Sous Vide the Poorman’s Prime Rib for 24-hrs @ 130° 7. Preheat the Recteq Pellet Smoker to 400° 8. Remove the Poorman’s Prime Rib from the Sous Vide bag and place in the Smoker for 10-15 minutes. We are looking for setting a good bark. 9. Allow it to rest a few minutes until it is cool enough to handle, Slice and Enjoy 10. Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.

[@Mankitchenrecipes]

That looks perfect, Jason! I'd take a big chunk of that and deli slice it for some amazing sandwiches! 😋👍

[@EliteBBQSmokers]

Thank you very much and it was delicious and unbelievably tender. It did make some great sandwiches.

[@gharv1313]

Looks awesome 👏

[@EliteBBQSmokers]

Thank you and it was surprisingly very good and it made some amazing sandwich's. Happy New Year

[@tommiebartley3081]

what did the store or butcher refer the cut to? I haven't seen a cut like that here in NorCal

[@EliteBBQSmokers]

It is called "eye of round roast" "round eye pot roast" or "simple eye round". It is commonly used to slow roast to make Roast Beef for sandwiches. During the video I misspoke and called it Chuck Eye of Round. I purchased this one at a local restaurant supply store "US FOODS"

[@EliteBBQSmokers]

It said that it is available at Sam's Club in Northern California - Here is what they have it listed as - Member's Mark USDA Choice Angus Whole Beef Eye of Round, Cryovac - Hope this helps

[@boblehmann1644]

How can there be a Chuck Eye of Round? Chuck and Round come from opposite ends of the Beef.

[@EliteBBQSmokers]

I do appreciate the feed back and I will make sure to correct this in the future

[@BringtheSmoke]

Can't wait for this

[@EliteBBQSmokers]

It honestly surprised me how good it was.

[@samstaygrillin6029]

I'm waiting!!!

[@EliteBBQSmokers]

I know. :) and it is posting next week. I was wanting to get these Other roast videos out before Christmas. Merry Christmas to you and your family.

[@TMac0925]

So is it chuck or eye of round? Two different things. Eye of round probably IS one of the toughest there is. Chuck usually pretty tender. Chuck from shoulder, eye of round from hind leg.

[@EliteBBQSmokers]

My apologizes for not making this clear in the video. This is the Eye of Round from the hind leg. We did several different recipes with this piece of meat and this is best recipe that we developed to give us the best results. Thank you for your comment and I appreciate the opportunity to clarify this. Hope you have a good New Years

[@TMac0925]

@@EliteBBQSmokersthank you sir. Looks great.

[@EliteBBQSmokers]

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