Over the weekend, I wanted to try some new brisket flavors on something cheaper than a brisket. So, I picked up a nice eye of round and tried my new flavor profile...
First, I injected with 1/3 cup each of the following:
Moores Marinade
Beef Stock
Canola Oil
Then, I dusted the outside with Oakridge Santa Maria Rub...
Then, I heated up the Stretch to 350 F and put some hickory in the ash pan for some smoke. The eye of round went on the top rack...
When the meat hit 100 F internal, I flipped over to crust up the other side. Then, when the meat hit 145 F, I pulled and let rest for 5 minutes, then sliced. Total cook time was about two hours...
Served with some red potatoes that I roasted with butter and garlic. I placed on a cookie sheet and put on the bottom rack of the Stretch. About 40 minutes of roast time...
Served with a side of horsey sauce for the beef...
I love the Santa Maria rub from Oakridge. Nice garlic flavor with a bite. There are also some other flavors that just go well with beef. I think I have found a new brisket rub. Everyone at work loved the slices on crusty bread with cheddar cheese and horsey sauce!
Thanks for stopping by...
Bill
