The eye of round is a lean and very symmectrical cut of beef, located on the back of the rear leg. You cook it either by boiling it, or as we do here, by brining and smoking it on low temperature. You don’t want to cook it for too long, it is ready when the inner temperature reaches 130° F. If you cook it longer (or using high temperature) it will be tough and chewy.
7 oz salt
0.7 oz sugar
8.5 cups water
200 g salt
20 g sugar
2 l water
Start by brining the eye of round using a wet brine. Mix water, salt and sugar in a pan and bring it to a boil so the sugar and salt dissolves completely. Leave it to cool off completely (important for food safety), then place the meat in the pan and store it in the fridge overnight. This is a 10% brine, which means a little saltier than usual (6%). That is on purpose.
Light up your grill and prepare it for indirect heat. I’m using the snake method with a brick here as divider in a Weber 18.5 inch grill. Make sure your cooking temp is roughly 230-260° F. Place the meat on the grate, smoke it with some wood chips or chunks for roughly 2 hours, or until the inner temperature is 130° F, no higher. Wrap it in aluminum foil and let it rest for 20 minutes.
Slice the round in thin slices and enjoy on a sandwich, or with boiled potatoes.