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Smoked bottom round roast recipe

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In the past I've made Maryland style pit beef, or Baltimore style pit beef out of an eye round on a charcoal grill. It works really well. However, walking around carnivals or local fairs I've always noticed that the grills, or "pits," are loaded with a real big cut of meat. The cut they use is certainly bigger than the typical eye round. Most pit beef stands use the full beef round which has the top, eye and the bottom pieces.
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Brined and smoked eye of round

Smoked bottom round roast recipe
Smoked bottom round roast recipe
Smoked bottom round roast recipe
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Brined and smoked eye of round - Hanks True BBQ™

When I got a meat slicer, I knew the two things it would be used most for would be bacon and roast beef. The former mainly because I hadn't tried making bacon before and had a whole universe of recipes to explore, the later because I love roast beef and what you get at a supermarket counter just doesn't cut it for me. True to my visions, I'm now four bacon recipes deep and this smoked roast beef marks my third delicious attempt at it, and it's also by far the best one yet. Part of my roast beef journey has been trying to find my favorite cut to use.
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Smoked Eye of Round Roast Recipe

This Smoked Eye of Round Roast is so easy to make and so good! Eye of round roast is an extremely lean cut taken from the hindquarters of the cow. Eye of Round is a very lean cut of meat. If overcooked, it will be very dry and tough. But if you cook it and slice it properly, it can be extremely delicious, tender, and moist.
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This cut of meat is one of the reasons I find beef more difficult than say lamb or pork. There are so many cuts of beef; bottom this or top this. I know that prime rib and rib eye are good, and this particular cut here; not so much. So when my wife bought a couple of these on sale I had to try to find a different way to cook it. Normally this goes into the slow cooker for a stew or into the oven but I wanted to try something different.
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