Part of my off season training program is to get better at smoking meat - I am especially interested in cuts of meat that do not take long to smoke. So Sunday I fired up the smoker at about 3PM. Smoked a Eye of Round for about 90 minutes and then did a reverse sear on the grill. I put a rub on it the night before - total cooking time was only about two hours. Today I finished it up tonight, sliced up pear thin for samiches.
I think I will use this recipe for a ball game this year - it will make some great samiches, it's leaner than brisket and requires a lot less effort.
I think I will use this recipe for a ball game this year - it will make some great samiches, it's leaner than brisket and requires a lot less effort.
