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October 12, 2019
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smoked eye round w/ beef au jus

Looking for a cheap cut of meat that’s great for smoking? Eye Round is a tough cut of beef that’s often prepared poorly turning out either too tough or too dry.With a little bit of attention this tough cut can give your Texas brisket a run for its money.

Eye Round 

The Eye of Round Roast is located on the back leg of the cow and at first glance looks very similar to the tenderloin. That being said it’s an extremely tough cut of beef because of its constant movement and being a weight bearing muscle of the animal. It is very lean with lots of connective inter muscular tissue. To break all that down you’ll want to cook this cut low and slow. Not for nothing another big advantage of the eye round is the price. Eye round is often on sale at local markets and in my research almost always cheaper than brisket.

Brining Beef

Most of the time when you think of brining or curing beef we are discussing brisket to make corned beef or pastrami. Eye Round can benefit from some of these processes as well. I like to give the eye round an overnight brine using Real Salt, peppercorns, bay leaves, onion and garlic. The beef will turn a pale color but don’t worry, it won’t affect the final product other than making it more tender and juicy. For a easy cheat recipe for pastrami check out this recipe.

Smoke Eye Round of Beef

Smoking vs Braising 

Smoking the Eye Round then wrapping in foil gives you the best of both worlds. You get the beautiful smoke ring and flavor that you want with beef roasts. In addition wrapping the beef will help tenderize and hold in the juices to keep the roast a Moist. The addition of beef broth and butter in the foil acts as a flavor booster to really take the roast up a notch.

eye round smoked on a pellet grill

Smoke Ring

To achieve a perfect smoke ring start the beef roast at a lower temperature around 225 for the first 3-4 hrs. Once the eye round has reached an internal temperature of 160 degrees F. It’s really taken on all the smoke that it can. Then you can wrap it up and raise the temperature after that. Once the eye round is wrapped I’ll turn my smoker up to 300 degrees F and cook it until I hit 210 degrees F. Internally.

eye round of beef with au jus


This is the key to your success or failure in this recipe. You’ve been cooking all day and you’re hungry but don’t let your impatience get the best of you. At 210 degrees the beef has pushed out a lot of juices but it can reabsorb those juices if you give it time. Plus if you cut it while it’s that hot it will probably tear and crumble when slicing. Open the foil carefully on top so the beef can breath and cool. Make sure the beef still sit in its own au jus. Let the beef cool down for 30-45 minutes until it hits an internal temperature of 150 degrees. It will still be hot and ready to eat but it will be perfectly moist as well. Pour off that leftover au jus in a bowl to serve along side the eye round for even more beefy goodness.

More Beefy Inspiration

Smoke Eye Round of Beef

Smoked Eye Round w/ Au Jus

5 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: BBQ
Keyword: Au Jus, Smoked Eye Round
Prep Time: 8 hours
Cook Time: 8 hours
Servings: 10
Calories: 275kcal


  • Pellet Grill (Rec Tec 700)



  • For Brine Instutions See Recipe Below
  • Pat Brined Beef dry and  season the Eye Round with Spiceology Salt Pepper Garlic seasoning. Smoke at 225 degrees for 3-4 hrs. Until beef reaches 160-170 degrees F.
  • Remove Eye Round from smoker and raise temperature to 300 degrees F.
  • Double Wrap the Eye Round in aluminum foil with a ½ cup of beef broth and ½ stick of butter added in. Re insert probe and return to the smoker.
  • Cook beef for 3-4 more hrs depending on size until beef reaches an internal temperature of about 210 degrees F.
  • Open the top of the foil to let the beef rest in the juices until it cools to about 150 degrees F. Before slicing into ¼ inch slices. Pour off the au jus and serve alongside the Eye of Round.


Calories: 275kcal | Carbohydrates: 1g | Protein: 42g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 1596mg | Potassium: 683mg | Sugar: 1g | Vitamin A: 141IU | Calcium: 41mg | Iron: 4mg
Eye Round Of Beef Brine

Beef Brine

5 from 7 votes
Print Pin Rate
Course: Condiment
Cuisine: BBQ
Servings: 10



  • In a pot bring water, salt, peppercorns, bay leaves, onion and garlic to a simmer stirring occasionally then remove from heat. And ice cubes until completely chilled then add eye round and brine for 8-12 hrs.

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Recipe Rating

42 comments on “Smoked Eye Round w/ Beef Au Jus”

  1. Really interested in how this turned out? Even w/ the brining, cooking to a temp of 210 and cutting that thick...I can't imagine how many times you had to chew? Maybe I'm wrong. Cooked 2 last week,...the Medium Rare one, sliced very thin was good. However, the one that creeped up to Medium Well was almost inedible.

    1. its all or nothing, you can slice thin like you did at med rare otherwise you have to treat it like brisket and cook it well beyond well don to break down the muscle fibers. I wrap it so it sit in its own au jus to stay moist. when its don its fork tender and not chew at all.

  2. 5 stars
    Even with the mistakes (no time to brine) and adaptations (wrapped at 140 and finished in the oven) this was the most tender eye of round I have ever raten.

    1. Thanks!! I love Eye round and this is almost as good as a tasty brisket. So glad you're Team Rectec as Well!

    1. normally I use butcher paper with beef but for this recipe I prefer the foil so I dint lose any of the juices. I pour all the rendered beef juices into a pot and add beef stock to make an au jus to serve along with the eye round to keep it extra moist.

  3. 5 stars
    Made this recipe with a few alterations. I already had the meat marinading when I read this recipe. So I skipped the brine. I followed most of the rest of this recipe, but instead of just beef stock in the "wrapped part" I added some of the marinade that I cooked first. The meat was soft and flavorful. My husband said it was the best piece of beef he's ever had!!

    1. Fantastic!! thank you for the feedback and I'm so glad you enjoyed the recipe!! I do love that Eye round recipe

  4. I am going to try this recipe tomorrow (sans brine), but my question is what do you estimate in cooking time getting the meat from 160 to 210? I assume there may be a stall like in a brisket. I am trying to predict cooking time, thx!

    1. depending on the size its normally about 2-3 hours. you can also raise the smoker temp once its wrapped to speed it up a bit.

  5. 5 stars
    This was my first attempt at smoking meat. Followed your instructions to a "T",even the brine. Found the eye of round on sale two for one. Came out perfect and tender, nice smoke ring. Glad I have leftovers. Thanks.

    1. Thats fantastic to hear. Eye round is such an underrated cut of Beef. thanks for trying it out and leaving a review.

  6. Well, I’m going
    To try this recipe Next weekend for a dinner party. I purchased a 8.5lb so I’m thinking it will take total 10hrs. I have a Komodo style cooker. Will let you know how it turns out.

    1. On a Komodo style it may finish a little quicker so keep an eye on it but it will definitely be tasty. Please keep me posted

  7. 5 stars
    We followed this recipe to the letter and it is the best smoked roast we have ever done! My husband was really worried this cut would be tough but it turned out amazing! Thank you!

  8. 5 stars
    I have made this a couple of times now for my In-Laws and my father in law always raves about it. Smoke it on the BGE. I found that when i finished at 206 it was perfect.
    I could drink the Au Jus.
    I picked up a couple of top sirloin that were on sale. Do you think I will get the same result as the Eye?

    1. Yes a sirloin will be similar but depending on the fat content it will provably be tender at a lower temp. I have a smoked chuck roast recipe on my other website that I cook more like a brisket.

  9. 5 stars
    My new favorite. Did not brine. Injected with beef broth. Coated with Montreal steak seasoning and followed directions from there. Sliced as thin as I could. So juicy and flavorful. Made copycat Arby sauce and ate the 3 pound roast in 3 days by myself. Try it-you will like it.

  10. 5 stars
    Dry brined a BIG ol Eye of Round
    Took forever to cook (225 smoked to 160F, tight foil wrapped with some wine n beef broth at 300 in over til 199F) rested and sliced.

    Best $20 I've ever spent!

  11. I skipped the brine because I had already marinated the roast before I found this recipe. Other than that, I followed the directions to the letter.

    The meat was tender, but dry. I was disappointed.

  12. Not sure what this guy is thinking but you don’t cook anything to 210°? Jesus chicken is what 165. Why would you go another 50° on a roast? Unless you’re looking for beef jerky do not do this. Pull it off at about 150 and let it rest for about 10 minutes

  13. Going to start this recipe tonight when I get home from work. I have an almost 8 lbs eye of round so I obviously need to double everything, but my eye of round has some hard fat on the bottom should I trim this or leave it alone?

  14. Someone tell pellet grill king this isn't chicken or a steak you don't cook it to temp you cook it harder to break down the meat. You don't cook brisket or chuck to 165 you cook it more and let it rest. Some of these pellet guys think they know everything

    1. Yeah, everyone is entitled an opinion but You would have to slice that eye round paper thin at that temperature for it to be tender.

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