The combination of the smoke flavor and beef makes this Smoked Eye of Round the perfect holiday or special occasion meal.
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We love using our smoker to create delicious smoker recipes. The eye of round cut of beef is easy to prepare and the smoker does all the work. This budget friendly meat is what we always prepare because of the flavor and how tender it cooks.
For our holiday meals, we usually make this Grilled Prime Rib. But to save money, smoking this cut of beef has become a fast family favorite. You may even like this Smoked Pulled Pork Recipe to feed a crowd.
Table of Contents
Why This Recipe Works
Smoked eye of round roast is seasoned with a simple rub that gives it amazing flavor. Smoking our meats for the holidays saves oven space and this tender meat slices perfectly.
If you are new to using your smoker, try this recipe. It is inexpensive cut of meat that is sure to impress friends and family.
Ingredients
- Eye of Round Beef Roast (approximately 3-4 pounds)
- Avocado Oil
- Coarse Kosher Salt
- Black Pepper
- Smoked Paprika
- Cloves Garlic, minced
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
Feel free to change the seasoning to what you prefer. Here are some additional additions or substitutions.
- Garlic Powder
- Onion Powder
- Olive Oil
Step by Step Instructions
- Step 1 – Preheat the smoker to 225°F.
Step 2 – In a small bowl, mix together the coarse salt, black pepper, smoked paprika, and minced garlic. Stir in the avocado oil to form a paste.
Step 3 – Rub the entire surface of the eye of round roast with the seasoning paste, ensuring it’s evenly coated.
- Step 4 – Place the seasoned roast directly on the smoker grates. Insert a meat thermometer probe into the thickest part of the roast to monitor its internal temperature throughout the cooking process.
- Step 5 – Smoke the roast at 225°F for about 2.5 – 3 hours, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F to 135°F. For medium, target 140°F to 145°F.
- Step 6 – Once the roast reaches the desired internal temperature, carefully remove it from the smoker. Let it rest on a cutting board, tented with aluminum foil, for at least 20 minutes before slicing.
- Step 7 – Slice the roast against the grain into thin slices.
Recipe Tips
- Wood Chips – Use hickory or oak wood chips for a robust smoky flavor that compliments the beef. We have even used pecan wood chips for added flavor.
- Smoked Beef – Keep the smoker lid closed as much as possible to maintain a consistent temperature. Cooking time will vary depending on the size of the roast.
- Slice Brisket – After the roast has rested, slice the roast with a sharp knife or a meat slicer.
Serving Suggestions
This smoked lean cut of meat is delicious served on a platter for the holidays with your favorite side dishes. It is even better served with horseradish sauce for amazing flavor.
For an even easier dinner try these smoked side dishes – Smoked Potato Salad, Smoked Mashed Potatoes or Smoked Asparagus.
Frequently Asked Questions
Store your leftovers an airtight container in the fridge for up to 4 days. We love to make roast beef sandwiches with our leftovers.
Reheat the leftovers in the oven for best results. You can reheat in the microwave in 1 minute intervals to prevent the meat from drying out.
More Easy Smoker Recipes
- Smoked Carnitas
- Grilled Smoked Sausage
- Smoked Whole Chicken
- Smoked Stuffed Peppers
- Poor Man’s Burnt Ends
Let us know if you try this Smoked Eye of Round and how it turns out by leaving us a comment. We love hearing from you.
Smoked Eye of Round
Ingredients
- 1 eye of round beef roast approximately 3-4 pounds
- 2 tablespoons avocado oil
- 3 tablespoons coarse salt
- 2 tablespoons black pepper
- 2 tablespoons smoked paprika
- 4 cloves garlic minced
Instructions
- Preheat the smoker to 225°F.
- In a small bowl, mix together the coarse salt, black pepper, smoked paprika, and minced garlic. Stir in the avocado oil to form a paste.
- Rub the entire surface of the eye of round roast with the seasoning paste, ensuring it's evenly coated.
- Place the seasoned roast directly on the smoker grates. Insert a meat thermometer probe into the thickest part of the roast to monitor its internal temperature throughout the cooking process.
- Smoke the roast at 225°F for about 2.5 – 3 hours, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F to 135°F. For medium, target 140°F to 145°F.
- Once the roast reaches the desired internal temperature, carefully remove it from the smoker. Let it rest on a cutting board, tented with aluminum foil, for at least 20 minutes before slicing.
- Slice the roast against the grain into thin slices.
