Smoked Eye Of Round With Beef Au Jus

White Scribbled Underline

FRANK CAMPANELLA'S

Smoked eye of round with beef au jus is an inexpensive cut of meat that we are going to pack with great flavor and cook with low heat.

- Eye Round of Beef - Beef Broth - Butter - Real Salt - Ground Black Pepper - Granulated Garlic - Granulated Onion

Ingredients

Step 1

Trim any excess fat of the eye round and remove any silver skin. Combine Salt, Pepper, Onion and Garlic. Pat Brined Beef dry and  season the Eye Round with spice blend.

Step 2

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.

Step 3

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.

Step 4

Cook beef for 3-4 more hrs. depending on size until beef reaches an internal temperature of between 205-210 degrees F.

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