I SMOKED and reverse-seared eye of round STEAK and then this happened

Today I couldn't decide how I wanted to smoke my eye of round roast so I did it two ways. First - reverse seared to medium rare. Second - Low and slow until it falls apart. Lets see which one turned out better!
My BBQ Essentials Buying Guide:
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: www.jdoqocy.com/click-1001514...
Get the MEATER on Amazon: amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
Set of Good BBQ Knives: amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i
Reverse Seared Method
- 2 hours at 180-200 degrees (the "smoke" setting on the pit boss 456D)
- 1 hour at 225 degrees or until internal temperature reaches 115, whatever is sooner
- Remove roast from smoker and let rest
- Turn smoker up to 400 degrees and prepare for searing (use a BBQ if you don't have a pellet grill)
- Sear for 30 seconds per side
- Slice and serve
Low and Slow Method
- 2 hours at 180-200 degrees (the "smoke" setting on the pit boss 456D)
- 3-5 hourse at 225 until the internal temperature reaches 140
- wrap in foil with some liquid (I used red wine and apple cider vinegar)
- cook for 2 hours at 225 or until the internal temperature reaches 198-203
- let rest for an hour and slice against the grain
Rub recipe: 1 Tsp kosher salt 1 Tbsp pepper 1 Tbsp garlic powder 1 Tbsp onion powder

[@ginganuts8159]

How about doing an eye of round in 2024, using what you have learnt over the last few years? Your videos have came so far. Keep up the great work.

[@bstanowski77]

Love that you include the little problems that come with it, good video!!

[@SmokeTrailsBBQ]

Thanks Bridget!

[@hfg1293]

Trying this, this weekend. Thanks for the content.

[@briley2177]

NEVER cut immediately! Even if you’re going past 130, the moisture lost by cutting without resting will destroy the juiciness in minutes. You may be able to salvage some of the drippings from the board but moisture lost through steam evaporation is lost forever. NEVER CUT WITHOUT A REST.

[@JW-rg6rg]

Crazy, preaching to the choir...love to see your page.

[@danielploy9143]

Nicely accomplished, something tells me Mr Franklin would approve.

[@MoooseBlood]

Great quality vids bud!

[@Rebel-Rouser]

Thank you for this comparison. My wife accidentally bought a eye of round roast instead of a chuck roast today...ugh... Anyway your video is very helpful in smoking this cut of meat properly

[@snakeplissken9540]

Eye of round is one of the hardest pieces of meat to cook but one of the most rewarding. If you can get it at the sweet spot of 125-130 it makes the absolute best sandwich meat. If you go too high its not great and trust me I've messed up a lot of them over the years. Just takes practice.

[@SmokeTrailsBBQ]

I agree. It's like tenderloin, chicken breast , venison etc. Gotta hit that medium rare sweetspot.

[@GadjetGriller]

Thanks I'm just wanting to make sliced beef, tasting like a roast is fine with me!! thanks for letting me know how to do it!!

[@tylerkenyon9572]

How did you brine your eye of round? And for how long? And when you let it rest, did you wrap it in foil? Thanks. Going to reverse seer one this weekend.

[@louchavelli]

How weird, I was at BJs yesterday looking at this cut of meat and wondering if I could smoke it and you put up this vid! Again, love the vid and all of the others. Its helping me get the most of out of my smoker!

[@SmokeTrailsBBQ]

Glad it helped! In times like these I find it's difficult to get the meat I would normally buy, so I have to experiment with other cuts. It's kind of fun!

[@iknowchris]

look great man keep tubing

[@jeffladd1146]

I miss my PB456d. Dollar for dollar the best smoker I have ever owned. No mods necessary, it just works 🤙🏼

[@rainiminiatures2184]

is this still chewy? it looks really good!

[@S1MPLEM1NDS]

Thanks for this. I am going to smoke a couple of these and turn them into shredded beef. I know this meat isn't ideal for that but I am going to dry brine over night and inject with beef tallow. I will wrap once I get the bark that I want and then add some more beef tallow at the base. Hoping once I shred it and pour all of the juices from the wrap, it will be juicy and flavorful. If not, there is always sauce...lol! SUBSCRIBED!

[@SmokeTrailsBBQ]

Hope it turns out great! Yea it needs some fat

[@jesseabrams5054]

Would you say that the well done version would be better if brined longer then cooled and used as roast beef sliced

[@SmokeTrailsBBQ]

I don't think so

[@SmokeTrailsBBQ]

Maybe pastrami

[@russellaustin4988]

How to make hockey pucks.

[@magnumjgjg]

What temp is the smoke setting? I dont have that smoker

[@SmokeTrailsBBQ]

Its on the pitboss. Other smokers anything under 190 degrees is basically a smoke setting

[@larryroyovitz7829]

You should have cured it in a salt brine and nitrites, and made a corned beef or pastrami.

[@SmokeTrailsBBQ]

Good idea!

[@89PigDestroyer]

How would I smoke a top round roast compared to this?

[@SmokeTrailsBBQ]

Same way

[@89PigDestroyer]

@@SmokeTrailsBBQ my wife won't do medium rare so I have to do it the 2nd way. Thank you for taking the time to answer. You're the man!

[@89PigDestroyer]

I was thinking about wrapping it with beef broth and onions to make an au jus and maybe make a french dip sandwich out of it.

[@broke_dongle]

I BBQ those " snake method " for 8 plus hours .

[@joseespinoza4780]

Can’t you just make beef jerky out of it?

[@E_Don]

So overcooked 🤢

[@miketomko2933]

The noise or music whatever it is is really obnoxious. It ruins your very interesting video.