Go Back
–+ servings
shredded smoked eye of round roast on cutting board

Smoked Eye of Round

Classic Texas BBQ meets the smoked eye of round in this low and slow recipe that can spend all day smoking away to tender perfection!
Print Pin
Course: Dinner, Main Course
Cuisine: American, Barbeque, Texas Style Barbeque
Keyword: BBQ, Dinner, Low and Slow, Primal Cut, Round Roast, Smoked, Texas BBQ
Prep Time: 15 minutes
Cook Time: 8 hours
Rest time: 20 minutes
Total Time: 8 hours 35 minutes
Servings: 6
Calories: 284kcal
Author: Scott

Ingredients

  • 5 pounds beef eye of round I had two 2.5 pound roasts
  • 3 tablespoons yellow mustard or other binder
  • 1 tablespoon seasoned salt
  • 1 tablespoon fresh cracked pepper
  • 1 tablespoon garlic powder

Instructions

  • Start your smoker and bring the temperature up to 250 degrees
  • While your smoker is heating up lather your roasts with mustard. Season all around with the salt, pepper, and garlic powder
    3 tablespoons yellow mustard, 1 tablespoon seasoned salt, 1 tablespoon fresh cracked pepper, 1 tablespoon garlic powder, 5 pounds beef eye of round
  • Place the roasts on the smoker and insert temperature probes into the thickest part of the meat
  • Once the roasts reach an internal temperature of 210 degrees remove them from the smoker and allow them to rest 10-20 minutes
  • After they have rested slice or shred the meat and serve

Nutrition

Serving: 4oz | Calories: 284kcal