Smokin Don
New member
I bought a eye of round roast at Sams, about 4 lbs. Decided to do some Chicago style beef. I mixed up a rub of 1 TBS salt, 1 TBS oregano, 1 tsp thyme, 1 TBS garlic flakes & some grinds of black pepper, wrapped in saran wrap & in the fridge until ready to smoke. When ready to smoke placed it on a rack in a foil roaster pan w/a sliced onion, 2 TBS sliced pepperoncini peppers w some of the juice, & 1 quart of beef stock. I injected the roast w/beef broth. Did it on smoke setting for 1/2 hr then 225 deg & about every 15 to 20 min upped the temp by 25 deg, wanted to get the roast to 140 deg without drying out. I basted it w/the broth several times. After 2 hrs & 15 min it was up to 140 deg, pulled & tented about 1/2 hr then wrapped in foil & in the fridge overnight before slicing. Sliced it thin on a slicer, it was a nice med rare & juicy. Placed half the meat in a crockpot, a sliced up a green pepper & half the two carmalized onions I did up. Repeated with the other half meat, a sliced green pepper & reast of carmalized onions. Added the reserved broth I had saved from the foil pan along w/ any pepperoncini pepper. Then another quart of beef stock & 2 tsp Better than Beef Boullion turned it to high for 3 hrs & was done. Served it on brat buns along w/oven baked fries & cheese sauce. The cheese sauce was a can of cheddar soup, a little beer, about 1/8 cup, a TBS of worcestershire, & a tsp of mustard. Smokin Don
Ready for the smoker
At 130 deg internal temp
Slicing thin
Caralized onions
Ready to serve
My dinner
Ready for the smoker
At 130 deg internal temp
Slicing thin
Caralized onions
Ready to serve
My dinner
