SIGforum
Hickory Smoked Angus Eye of Round With Excellent Protection

This topic can be found at:
https://sigforum.com/eve/forums/a/tpc/f/320601935/m/2960069144

May 19, 2018, 02:06 PM
SIG4EVA
Hickory Smoked Angus Eye of Round With Excellent Protection
It's been a while and I had a craving for some smoked beef. Tastes amazing!




SIG556 Classic
P220 Carry SAS Gen 2 SAO
SP2022 9mm German Triple Serial
P938 SAS
P365 FDE
P322 FDE

Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
May 19, 2018, 02:09 PM
6guns
Looks amazing!



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May 19, 2018, 09:54 PM
SIG4EVA
quote:
Originally posted by 6guns:
Looks amazing!


It tasted even better Big Grin Thanks!


SIG556 Classic
P220 Carry SAS Gen 2 SAO
SP2022 9mm German Triple Serial
P938 SAS
P365 FDE
P322 FDE

Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
May 20, 2018, 07:26 AM
sybo
What cut of beef. Brisket??
May 20, 2018, 07:35 AM
Arty
Eye round is an excellent cut of beef for smoking! I love it's flavor when cooked slow and easy to medium rare, obtaining the char that you have on yours, and picking up the flavor of the smoke.

I usually marinade mine for several hours first in balsamic and red wine vinegar, oil, lemon juice, soy sauce, and black pepper.

Outstanding!


"Ride to the sound of the big guns."
May 20, 2018, 10:03 AM
Warhorse
Nicely done sir!


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May 20, 2018, 02:53 PM
armored
Whats a good way to cook that type of cut?
May 20, 2018, 08:37 PM
SIG4EVA
Danke sehr!

I smoked it at 225 degrees and set the probe for an internal temperature of 145 degrees.

I used to do briskets but they are a real pain because you have to deal with the stall and a 10+ hour cook time.

Top/bottom round, eye round, etc. are super easy to smoke and take 4-5 hours usually. Just as flavorful and sometimes more so because the fat content.


SIG556 Classic
P220 Carry SAS Gen 2 SAO
SP2022 9mm German Triple Serial
P938 SAS
P365 FDE
P322 FDE

Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
May 21, 2018, 12:38 AM
FishOn
That looks great! Is the Sig Forum cookbook still under construction, anyone know?