I've got a 6 pound eye of round roast. Since I'm cooking it on a charcoal cooker I cannot maintain a consistent oven temperature, therefore I was hoping someone could give me an internal temperature to know when it's done.

I'm trying something new, I'm making a 'pseudo-pastrami'. It will be soaked in brine for 3 days, keep in fridge for one day uncovered then put into the cooker. I'm guessing the oven temp might be 300-350 F.

Since it's lean, I was also thinking of smoking it for two hours then steam until done, either way, I know to take a packer cut brisket off when it reaches 192, but I'm guessing the E of R roast won't need that high of an internal to reach tenderness point.

~Michael

On Thu, 30 Apr 2015 17:29:53 -0700 (PDT), "The Practical BBQ'r!"
> wrote:

>I've got a 6 pound eye of round roast. Since I'm cooking it on a charcoal cooker I cannot maintain a consistent oven temperature, therefore I was hoping someone could give me an internal temperature to know when it's done.
>
>I'm trying something new, I'm making a 'pseudo-pastrami'. It will be soaked in brine for 3 days, keep in fridge for one day uncovered then put into the cooker. I'm guessing the oven temp might be 300-350 F.
>
>Since it's lean, I was also thinking of smoking it for two hours then steam until done, either way, I know to take a packer cut brisket off when it reaches 192, but I'm guessing the E of R roast won't need that high of an internal to reach tenderness point.

I'd slice it in half, 3 lb eye rounds are much easier to manage... and
you may want to consider using half for cutlets. Be careful not to
over cook or you'll have cardboard.

On 4/30/2015 8:34 PM, Sqwertz wrote:
> Maybe pop it into
> a preheated 500F oven for a few minutes when you're done smoking it.


Could do that with YOUR fat ass for sure!

On 4/30/2015 6:29 PM, The Practical BBQ'r! wrote:
> I've got a 6 pound eye of round roast. Since I'm cooking it on a charcoal cooker I cannot maintain a consistent oven temperature, therefore I was hoping someone could give me an internal temperature to know when it's done.
>

Sure - 135F then rest it under heavy foil for 20 minutes.

> I'm trying something new, I'm making a 'pseudo-pastrami'. It will be soaked in brine for 3 days, keep in fridge for one day uncovered then put into the cooker. I'm guessing the oven temp might be 300-350 F.
>
> Since it's lean, I was also thinking of smoking it for two hours then steam until done, either way, I know to take a packer cut brisket off when it reaches 192, but I'm guessing the E of R roast won't need that high of an internal to reach tenderness point.
>
> ~Michael
>
Safe guess, it's lean with almost no fat or connective tissues - take it
slow and low.

135F