I've had an eye of round brining/curing for a week (curing because I am using some pink curing salt). The ultimate goal is deli style roast beef for a week's worth of sandwiches. It's been a while since I've done an eye of round, and I've only done them in the oven, not in a kettle. The two main oven recipes seem to be:
- Sear all sides of roast in a pan, then cook until desired internal temp in the oven at low temp (250 degrees or so)
- Roast at 500 degrees for about 7 minutes per pound, then turn the oven off and leave there for a couple hours until desired internal temp is reached
Both techniques provide a good high heat to form a nice crust, while ideally leaving the inside rare to medium rare.
I want to smoke my eye of round to about 125 internal at 225 degrees, but I'm afraid it won't be in there long enough to get any crust on it. Does anyone have any experience with the following options:
- Pan sear then smoke
- Sear over coals then smoke
- Smoke first and reverse sear
- Forget the high heat part and just smoke it
Anything else I'm missing or should be thinking about? Thanks everyone!