I would have liked to smoke a whole brisket to replace what we lost in our freezer due to the ice storm and no power for 7 days. Most of the grocery chains have had whole briskets on sale at $4.99 or $5.99lb, but when I check them, they are quikte big and very fatty. No bargain if you have to trim off 4 or 5lbs of fat.
Six weeks ago, Freshco in Barrie had whole eye of the round on sale at $4.99--Australian beef.
I bought one, cut it in half, vac sealed and froze half and did the other half in the slow cooker--turned out pretty good.
This past week, they had them onsale again at $4.99 and I bought one that was 7lbs and looked pretty good, with some but not a lot of fat. Time to experiment.
Tuesday evening, I took it out of the packaging, put lots of dry rub on it and wrapped it in Saran in the fridge overnight and then into the smoker on Wednesday.
3 hours of smoke and in the smoker for 6 hours. Came out at a temp of 165 degrees.
Then, doubled wrapped in foil, added 1/2 cup beef broth and 1/2 stick of melted butter. Into a 325 degree oven until the temp came to 200 degrees. Out of the oven and let rest for 30 minutes, in the foil in the juice.
It turned out tender and juicy, but not a lot of flavor and no smoke ring--not like my brisket.
In hindsight, I errored in not removing the silverskin membrane. It didn't let the dry rub or smoke penetrate into the meat.
If Freshco has them on special again, I will try another and remove the silverskin this time.
First pic--ready to go in the smoker.
SDC
Smoked Eye of the Round, Australian Beef
