Smoked Eye of Round Roast

Prep 15 minutes Cook 2 hours Makes Yield: 6 to 8 servings


  • 1 (5- to 6-pound) eye-of-round roast
  • Generous amount of Texas Style Blend


Prepare your BBQ according to manufacturer’s directions, set temperature to 250F

Trim all excess fat from roast. Using your hands, rub all over with Texas Style blend. Place prepared roast on the oiled smoker rack. Smoke for approximately 2 hours or until internal temperature reaches 125 to 130 degrees F. for medium-rare (using a good meat thermometer).

Remove from smoker and let it rest at room temperature for 15 to 20 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

To serve, thinly slice or shave the roast across the grain using a shape knife.

Great the next day for sandwiches!