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.

Serves: 4
Cook time: roughly 1 hour

Ingredients

ImperialMetric
28-35 oz (1.7 – 2.2 lbs) inside round
7 oz salt
0.7 oz sugar
8.5 cups water
800-1000 g inside round
200 g salt
20 g sugar
2 l water

Instructions

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.

Raw Eye of Round

Raw Eye of Round

Eye of Round in the brine

Eye of Round in the brine

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.

The snake method using a brick

The snake method using a brick

Eye of Round placed on the grill grates

Eye of Round placed on the grill grates

Eye of Round, ready to wrap

Eye of Round, ready to wrap

Slice the round in thin slices and enjoy on a sandwich, or with boiled potatoes.