This one is super easy and really good - especially for the price!
Start with an eye of round. Be sure to trim the fat cap completely, and the underlying silver skin as well.
I cover it with a generous layer of kosher salt and then dry brine overnight in the refrigerator uncovered on a wire rack. This is an important step, so don't overlook it.
The next day, I rub it with Worcestershire sauce for a binder and then season liberally minus the salt. It will still have plenty of salt from the brine. I absolutely love the Kirkland Organic no-salt Seasoning. I think it's the perfect blend for roast beef. Don't be afraid to hit it hard with the seasoning, as you will be slicing it very thin, leaving the seasoning only around the thin outside edge.
Smoke at around 250º - 275º until internal temp hits 125º. Once you hit your temp, remove and tightly wrap with a double layer of heavy-duty foil and let it rest for 1-2 hours, or until temps are down to warm to the touch. Once cooled, place it back in the refrigerator overnight (still wrapped in foil). The next day, you're ready to slice!
Slice it very thin, and then make yourself a well-deserved killer roast beef sandwich. Vacuum seal the remaining beef, and then freeze. Yum-frickin-ee!
Start with an eye of round. Be sure to trim the fat cap completely, and the underlying silver skin as well.
I cover it with a generous layer of kosher salt and then dry brine overnight in the refrigerator uncovered on a wire rack. This is an important step, so don't overlook it.
The next day, I rub it with Worcestershire sauce for a binder and then season liberally minus the salt. It will still have plenty of salt from the brine. I absolutely love the Kirkland Organic no-salt Seasoning. I think it's the perfect blend for roast beef. Don't be afraid to hit it hard with the seasoning, as you will be slicing it very thin, leaving the seasoning only around the thin outside edge.
Smoke at around 250º - 275º until internal temp hits 125º. Once you hit your temp, remove and tightly wrap with a double layer of heavy-duty foil and let it rest for 1-2 hours, or until temps are down to warm to the touch. Once cooled, place it back in the refrigerator overnight (still wrapped in foil). The next day, you're ready to slice!
Slice it very thin, and then make yourself a well-deserved killer roast beef sandwich. Vacuum seal the remaining beef, and then freeze. Yum-frickin-ee!