How To make Marinated Hickory Smoked Chuck Roast

Smoked Roast Beef - How to BBQ Roast Beef (Eye Of Round Roast)

Smoked Eye Of Round - How to BBQ Roast Beef Recipe EASY ** SEE OUR BBQ ACCESSORY GUIDE:

In this Smoked Eye Of Round Roast video, we will teach you how to cook Roast Beef on the BBQ in a way that's easy and incredibly delicious!. This perfect BBQ Beef Roast is easy to make and will be the best roast beef you have tasted in a long time!. Everything you need to know is below.

PRINT THE RECIPE AT

**********
BUY YOUR OWN POSTAL BARBECUE RUB -

JOIN MY PATREON -

DONATE to Postal Barbecue and help us create more great content: **
**********

ITEMS USED - (Recipe Below)

► Weber Kettle (classic)
(USA)
(CDN)

► Pit Barrel Cooker


► Weber Jumbo Joe -

► Camp Chef Versatop 2X Griddle -

► Dalstrong Knive (10% OFF PROMO CODE - POSTALBARBECUE )


► Slow N Sear Plus (for 22’’ Kettle Grills)



► MEATER+
(10% OFF PROMO CODE - POSTALBARBECUE )

► THERMOWORKS THERMAPEN MK4


► THEMOWORKS SMOKE


► SU-V GUN FLAMETHROWER
(10% OFF PROMO CODE - POSTALBARBECUE )

► Napoleon Professional 5 Piece tool set
(USA)
(CDN)

_____________________________________________________________
HOW TO SMOKE EYE OF ROUND FOR ROAST BEEF
______________________________________________________________

WHAT YOU WILL NEED:
- 1 Eye Of Round Roast
- Olive oil - I used rosemary infused oil
- Postal Barbecue MAD COW BBQ Rub

STEP #1
To prepare your Eye Of Round, you will trim off the fat or sections that might be falling off. Next, apply your BBQ Rub to the outside of the roast.

SETP #2
Once your Beef Roast has been prepped, set up your grill for cooking with indirect heat. Once your grill is up to temperature, place it on the grill opposite the coals. With this cook, we added some hickory and let it smoke between 225F-250F.

STEP #3
After around 2 hours (depending on the size of the Beef Roast), your Eye Of Round should be hitting between 125-130. Pull it off at your desired doneness... For us, we pulled it at 127 before moving on to the reverse sear.

STEP #4
The last step in the cook is to sear the outside. To do this, mix together your remaining hot coals with your partially lit coals. Let them fully lit so the coals are hot hot hot. Place the eye of round over the direct heat and begin to sear all the sides for about 30-40 seconds each.

That's it..

Did you miss our last two episodes? Catch up below.



**** Video Gear Used ****
Canon 6D


Canon 80D
(USA)
(CDN)

Rode Video Mic Pro
(USA)
(CDN)

Canon S120
(USA)
(Canada)

Neewer LED Lights
(USA)

To follow us online visit one of our social sites below.





DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!

About this video:
In this Smoked Eye Of Round Recipe video, Jabin from Postal Barbecue will teach you How to cook roast beef on the BBQ!. This easy BBQ Beef roast recipe tastes great and can be cooked on any bbq. Give this Smoked Eye Of Round Beef Roast recipe a try for yourself. Enjoy.

#eyeofround #BBQrecipes #bbqroastbeef

Rotisserie Roast on the Weber

This week we used our Rotisserie accessory for our Weber Kettle Grill. This makes for a very tender and delicious roast beef! We used a Cross Rib Roast from our butcher that had already been trussed, which made this recipe very simple!

• 1 – 2.5 to 3 LB Beef Roast
• 2 TBSP of AP Rub, we used Killer Hogs
• 2 TBSP of Beef Rub, we used Steak Princess
• 2 TBSP of Worcestershire Sauce

We setup our Weber to cook indirect, putting our briquettes completely to one side.
While the pit came up to temp, we prepped the roast.
We used the Worcestershire Sauce as a binder, coating the complete roast. We then applied the AP Rub followed by the Beef Rub, season to your taste preference.
With one of your meat forks secured to the spit rod, slide the rod through the roast aiming for the center.
Push the roast down onto the forks and mount your fork on the opposite end.
Bring this fork down into the roast and secure. Make sure everything is tightly secured.
We used our Meater probe for this cook and went in on an angle to be sure not to hit the spit rod.
Mount the rod into the motor of the rotisserie and align the bushing so it spins freely.
Turn on the rotisserie and put your lid on the Weber. We actually checked this after only one half hour and it looked amazing.
We took the temp up to 142 Degrees and pulled it. If you like a little more or less rare pull it sooner or longer.
Our total cook time was about one hour. We removed the roast from the spit rod and let it rest for 15 mins.
Slice and enjoy!

GET YOU SOME!

Don't forget to Subscribe:
Check us out on the Socials:
Instagram:
Facebook:
Email: harveybbqpit@gmail.com
On the Web:

Gear:

• Javelin Pro Instant Read Thermometer:
• Rylee’s Beauty and the Beef Rub:
• Gloves:
• Black Nitrile Gloves, Latex Free:
• Rotisserie Ring Kit
• MEATER Wireless Thermometer
• Killer Hogs AP Seasoning



As an Amazon Associate I earn from qualifying purchases from the above links, at no extra charge to you!

One of the WORST Briskets We've Ever Smoked... You Live, You Learn.

Easier Than Brisket? Smoked Chuck Roast Recipe

Smoked brisket is the bee's knees, but you're missing out on legendary flavor if a chuck roast has never entered your smoker! Smoked Chuck Roast is so tender and tasty! Chef Michael recommends hickory chunks in your Big Green Egg or regular smoker. Rub yellow mustard on the marbled beef, then season with two parts salt and one part pepper and refrigerate overnight. Smoked Chuck Roast might even replace brisket in your barbecue world. You're going to love it!

Get the recipe for Smoked Chuck Roast: 

INGREDIENTS:
3 pounds Certified Angus Beef ®
2 tablespoons yellow mustard
1 tablespoon coarse kosher salt
2 teaspoons coarse black pepper (dustless preferred)

Learn more about Chuck Roast:

~~ If it's not CERTIFIED, it's not the best. ~~

--------------------
Connect with us!
--------------------
Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
Download our Roast Perfect app:

Spanish website:
Japanese website:

========================================

Items from our store featured in our videos:

German Steel Knife Set in Acacia Wood Block


Salt & Pepper Mills


Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange)


Walnut End-Grain Cutting Board

How To Make Great Beef Jerky From A Cheap Cut Of Beef

Jerky is the great equalizer when it comes to beef. You can take the least expensive cut of beef you can find and turn it into amazing Beef Jerky. And in this video, that’s exactly what I do, with the added simplicity of using only the oven.

Smoky Bourbon Marinade Ingredients

1 cup Low Sodium Soy Sauce
¼ cup Apple Cider Vinegar
¼ cup Bourbon
2 TBSP Brown Sugar
1 tsp Ground Black Pepper
½ tsp Kosher Salt
½ tsp Hickory Smoked Salt


Subscribe To My Channel:

============
Items Used This And Other Videos (* Affiliate Links - See Below - As an Amazon Associate I earn from qualifying purchases.)

All Items In My Amazon Store:
Chef’s Knife:
Virginia Boys Cutting Board:
Nitrile Gloves:

(As a ThermoWorks Affiliate I earn a commission for sales made through the following links.)
ThermoWorks Thermapen One:
ThermoWorks SQUARE Dot:
ThermoWorks Smoke X:
ThermoWorks Smoke:
ThermoWorks ThermaPop:
ThermoWorks TimeStack:
ThermoWorks Surface Thermapen:
Thermoworks Hi-Temp Brush:

============

You can help support Cooking With Ry through PayPal


Thank you so much for your support!

============

Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here:

============
Instagram:
Facebook:

============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.

Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.

============
#cooking #jerky #beefjerky

Texas Style Brisket | Smoked Brisket Recipe with Red Butcher Paper on Ole Hickory Pits Smoker

Texas Style BBQ Brisket | Smoked Brisket Recipe with Red Butcher Paper

For more barbecue and grilling recipes visit:

For more how-to recipes visit:

Today I’m cooking a whole packer brisket on some smoke! For this Texas Style Brisket cook I’m starting with a full packer brisket. That means it has the flat and point still connected.

You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the brisket flat and point. This fat won’t render during cooking and it helps the brisket lay flat which helps with uniform cooking.

This is a Texas Style Brisket, which means a simple mix of Kosher Salt and Corse Black Pepper is all you need. I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside of the Texas Style Brisket with a good dose. Let the Texas Style Brisket rest on the counter while the pit comes up to temperature.

For Texas Style Brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this Texas Style Brisket cook but any cooker can be set up to cook indirect.

Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer - you can check it out here: ) to monitor grate temperature throughout the cook.

Once the smoker is stabilized, place the Texas Style Brisket fat up on the cooking grate and close the lid. Traditionally Texas style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan.

After 5 hours, the outside of the Texas Style Brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage.

Tear off 2 big strips of butcher paper and lay them cross ways on the table. Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit.

Monitoring the internal temperature of the Texas Style Brisket is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours.

Once the alarm sounds at 200⁰ the Texas Style Brisket is ready to come off the pit. For brisket you should feel almost no resistance when you stick it with a probe.

Place the Texas Style Brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt.

For serving Texas Style Brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain. Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right!

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: