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.
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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)
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HOW TO SMOKE EYE OF ROUND FOR ROAST BEEF
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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..
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**** Video Gear Used ****
Canon 6D
Canon 80D
(USA)
(CDN)
Rode Video Mic Pro
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(CDN)
Canon S120
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(Canada)
Neewer LED Lights
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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
Smoked Pulled Beef from a Smoked Chuck Roast
RECIPE HERE:
MY SAUCES, RUBS AND MERCH:
Smoked Pulled Beef Chuck Roast is like best Sunday pot roast you've ever had with an extra kiss of smoked flavor you never knew you wanted. Tender, melt in your mouth, full of beefy flavor.
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00:00:19 - How to season chuck roast
00:00:42 - How to smoke chuck roast
00:02:08 - How to shred chuck roast
Ingredients
1 chuck roast 3-4 pounds
1 yellow or white onion sliced
3 cups beef stock divided use
Simple Beef Rub
2 Tablespoons kosher salt
2 Tablespoons coarse black pepper
2 Tablespoons garlic powder
Instructions
When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Combine all of the ingredients for the rub in a small bowl and rub liberally onto your beef roast, using your hands to press the rub into every surface of the meat. (Optional, rub your meat the night before smoking and refrigerate)
Put the roast directly on your grill grate, fat-side up, and cook for 3 hours, spraying with 1 cup of the beef stock every hour (reserve the other 2 cups of stock).
After 3 hours it is time to turn up the heat! Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on top of the onions and set the pan in the grill.
Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours). If you're watching a thermometer, you'll notice the temperature will stay between 155 and 165 degrees for quite a while. This is called the stall period and is totally normal.
Once your roast hits 165, cover the pan tightly with aluminum foil and continue cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers at least 200 degrees, up to 202 degrees F (this step can take another 3 hours). Every roast will be done at a slightly different temperature, so look for your probe to slide into the meat like it is sliding into softened butter.
Remove the pan from the smoker and let rest for a few minutes. Separate the roast from the cooking liquid. Shred the roast and separate the fat from the cooking liquid. Moisten the roast with the remaining cooking liquid, or make it into au jus for dipping, or turn it into gravy.
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission.
Camp Chef:
ThermoWorks thermometers:
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Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
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Brisket 101: forget the time and focus on temperature #bbq #recipe #brisket #texas
Easy Smoked Chuck Roast on a Charcoal Grill
Today were doing an easy Smoked Chuck Roast on a Charcoal Grill,
#easysmokedchuckroastonacharcoalgrill, #easysmokedchuckroast
#smokedchuckroastoncharcoal grill, #howtosmokeachuckroastonacharcoalgrill, #smokedchuckroast, #howtosmokeachuckoast, #chuckroast, #chuckroast recipe,
Smoked Chuck Roast - My Way - Part 1
Delicious pulled beef hickory smoked and seasoned to perfecction!
Part 1: Preparation: Apply your secret rub and smoke at 225 to 250 Degrees allowing 1 hour per pound or until internal temperature reaches 165 degrees.
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
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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!
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