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Smoked Eye of Round Roast


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Rate this recipe 3.9/5 (95 Votes)
Smoked Eye of Round Roast 1 Picture


  • 1 (5- to 6-pound) eye-of-round roast
  • Your favorite dry rub


Cooking time 180mins


Step 1

Prepare your smoker according to manufacturer's directions. Soak wood chips of your choice. Set temperature to high and then turn down the temperature.

Trim all excess fat from roast; rub all over with your favorite dry rub. Place prepared roast on the oiled smoker rack. Smoke for approximately 2 hours or until internal temperature reaches 125° to 130°F for medium-rare (using a good meat thermometer). Remove, cover with foil and let rest for 30 minutes.

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