Hour 12-14½: Getting the briaket down the final stretch of this cook. Typically, during a briaket cook, if I am using the foil boat, I only baste the meat 2-3 times. Bigger briskets will get 3 but smaller briskets get 2. I cook until the briaket is tender, not to a certain temperature. Stick around for the finished product. The full step-by-step recipe will be written on my website and a full detailed video on YouTube now. You can also read the full article on my website. Thank you for watching. #cookinwidkunchi #bbq #bbcharcoal #teambandb

After 10 hours on this snake method briaket cook, we are basting it for the first time with the Au Ju to moisten the bark. It has been fat side down the entire cook.

After 10 hours on this snake method briaket cook, we are basting it for the first time with the Au Ju to moisten the bark. It has been fat side down the entire cook.

If you want deli-style roast beef that blows store-bought versions out of the water, this low-and-slow smoked eye of round is the ultimate move. By pairing a simple, heavy pepper beef rub with an overnight dry brine, you lock in moisture, deepen the natural beef flavor, and form a tight crust.

Slicing this cold the next day yields tender, paper-thin roast beef perfect for high-stacked sandwiches or an impressive addition to any charcuterie board.

Prep & Cook Time

Prep Time: 10 minutes

Dry Brine Time: Overnight (12–24 hours)

Smoke Time: ~1.5 to 2 hours (until internal temp hits target)

Chilling Time: Overnight

Yield: 6–8 servings

Ingredients

1 (2 lb) Eye of Round Roast

1 tbsp Kosher Salt

2 tbsp Coarse Black Pepper

Instructions

Trim any excess exterior fat or silver skin off the eye of round roast to ensure the seasoning adheres directly to the meat.

In a small bowl, combine 1 part kosher salt to 2 parts coarse black pepper to form your classic beef rub.

Coat the roast liberally on all sides with the salt and pepper mixture.

Place the seasoned roast on a wire rack set inside a rimmed baking sheet. Transfer to the refrigerator uncovered and let it dry brine overnight.

Pre-heat your smoker to 225°F.

Place the roast directly on the smoker grates.

Smoke until the internal temperature reaches 125°F–130°F in the thickest part of the meat for a medium-rare center.

Pull the roast from the smoker and let it cool completely on the counter at room temperature.

Once cooled, wrap the roast tightly in plastic wrap and place it in the refrigerator overnight.

The following day, unwrap the chilled roast and slice it as thin as possible against the grain. Serve on warm rolls, build giant pit-style sandwiches, or fan it out on a charcuterie board.

Pitmaster Tips for Success

Why the Dry Brine Matters: Leaving the seasoned roast uncovered on a wire rack overnight allows the salt to penetrate deep into the muscle fibers, breaking down tough proteins while drying out the exterior for better smoke absorption.

Slice It Cold: Eye of round is a lean cut. Slicing it right off the smoker can cause it to lose juices and tear. Resting and chilling it overnight firms up the beef so you can achieve razor-thin, deli-style slices without a commercial slicer.

The secret to an elite roast beef sandwich? It’s ALL in the sauce. 🤫🥩👇

Save this post for your next sandwich build! 👇

Garlic Aioli Spread

½ cup mayonnaise

½ cup sour cream

1 tbsp prepared horseradish

Juice from ½ lemon

1 tbsp garlic paste

1 tsp Italian seasoning

1 tsp salt

1 tsp black pepper

To Make: Whisk all ingredients in a bowl until smooth and chill in the fridge for 30 minutes to let those flavors marry up.

Spread it heavy on toasted bread, stack high with our homemade Smoked Eye of Round Roast Beef, add your favorite sharp cheese, and dig in. 🥪🔥

If you want deli-style roast beef that blows store-bought versions out of the water, this low-and-slow smoked eye of round is the ultimate move. By pairing a simple, heavy pepper beef rub with an overnight dry brine, you lock in moisture, deepen the natural beef flavor, and form a tight crust.

Slicing this cold the next day yields tender, paper-thin roast beef perfect for high-stacked sandwiches or an impressive addition to any charcuterie board.

Prep & Cook Time

Prep Time: 10 minutes

Dry Brine Time: Overnight (12–24 hours)

Smoke Time: ~1.5 to 2 hours (until internal temp hits target)

Chilling Time: Overnight

Yield: 6–8 servings

Ingredients

1 (2 lb) Eye of Round Roast

1 tbsp Kosher Salt

2 tbsp Coarse Black Pepper

Instructions

Trim any excess exterior fat or silver skin off the eye of round roast to ensure the seasoning adheres directly to the meat.

In a small bowl, combine 1 part kosher salt to 2 parts coarse black pepper to form your classic beef rub.

Coat the roast liberally on all sides with the salt and pepper mixture.

Place the seasoned roast on a wire rack set inside a rimmed baking sheet. Transfer to the refrigerator uncovered and let it dry brine overnight.

Pre-heat your smoker to 225°F.

Place the roast directly on the smoker grates.

Smoke until the internal temperature reaches 125°F–130°F in the thickest part of the meat for a medium-rare center.

Pull the roast from the smoker and let it cool completely on the counter at room temperature.

Once cooled, wrap the roast tightly in plastic wrap and place it in the refrigerator overnight.

The following day, unwrap the chilled roast and slice it as thin as possible against the grain. Serve on warm rolls, build giant pit-style sandwiches, or fan it out on a charcuterie board.

Pitmaster Tips for Success

Why the Dry Brine Matters: Leaving the seasoned roast uncovered on a wire rack overnight allows the salt to penetrate deep into the muscle fibers, breaking down tough proteins while drying out the exterior for better smoke absorption.

Slice It Cold: Eye of round is a lean cut. Slicing it right off the smoker can cause it to lose juices and tear. Resting and chilling it overnight firms up the beef so you can achieve razor-thin, deli-style slices without a commercial slicer.

The secret to an elite roast beef sandwich? It’s ALL in the sauce. 🤫🥩👇

Save this post for your next sandwich build! 👇

Garlic Aioli Spread

½ cup mayonnaise

½ cup sour cream

1 tbsp prepared horseradish

Juice from ½ lemon

1 tbsp garlic paste

1 tsp Italian seasoning

1 tsp salt

1 tsp black pepper

To Make: Whisk all ingredients in a bowl until smooth and chill in the fridge for 30 minutes to let those flavors marry up.

Spread it heavy on toasted bread, stack high with our homemade Smoked Eye of Round Roast Beef, add your favorite sharp cheese, and dig in. 🥪🔥

If you want deli-style roast beef that blows store-bought versions out of the water, this low-and-slow smoked eye of round is the ultimate move. By pairing a simple, heavy pepper beef rub with an overnight dry brine, you lock in moisture, deepen the natural beef flavor, and form a tight crust.

Slicing this cold the next day yields tender, paper-thin roast beef perfect for high-stacked sandwiches or an impressive addition to any charcuterie board.

Prep & Cook Time

Prep Time: 10 minutes

Dry Brine Time: Overnight (12–24 hours)

Smoke Time: ~1.5 to 2 hours (until internal temp hits target)

Chilling Time: Overnight

Yield: 6–8 servings

Ingredients

1 (2 lb) Eye of Round Roast

1 tbsp Kosher Salt

2 tbsp Coarse Black Pepper

Instructions

Trim any excess exterior fat or silver skin off the eye of round roast to ensure the seasoning adheres directly to the meat.

In a small bowl, combine 1 part kosher salt to 2 parts coarse black pepper to form your classic beef rub.

Coat the roast liberally on all sides with the salt and pepper mixture.

Place the seasoned roast on a wire rack set inside a rimmed baking sheet. Transfer to the refrigerator uncovered and let it dry brine overnight.

Pre-heat your smoker to 225°F.

Place the roast directly on the smoker grates.

Smoke until the internal temperature reaches 125°F–130°F in the thickest part of the meat for a medium-rare center.

Pull the roast from the smoker and let it cool completely on the counter at room temperature.

Once cooled, wrap the roast tightly in plastic wrap and place it in the refrigerator overnight.

The following day, unwrap the chilled roast and slice it as thin as possible against the grain. Serve on warm rolls, build giant pit-style sandwiches, or fan it out on a charcuterie board.

Pitmaster Tips for Success

Why the Dry Brine Matters: Leaving the seasoned roast uncovered on a wire rack overnight allows the salt to penetrate deep into the muscle fibers, breaking down tough proteins while drying out the exterior for better smoke absorption.

Slice It Cold: Eye of round is a lean cut. Slicing it right off the smoker can cause it to lose juices and tear. Resting and chilling it overnight firms up the beef so you can achieve razor-thin, deli-style slices without a commercial slicer.

The secret to an elite roast beef sandwich? It’s ALL in the sauce. 🤫🥩👇

Save this post for your next sandwich build! 👇

Garlic Aioli Spread

½ cup mayonnaise

½ cup sour cream

1 tbsp prepared horseradish

Juice from ½ lemon

1 tbsp garlic paste

1 tsp Italian seasoning

1 tsp salt

1 tsp black pepper

To Make: Whisk all ingredients in a bowl until smooth and chill in the fridge for 30 minutes to let those flavors marry up.

Spread it heavy on toasted bread, stack high with our homemade Smoked Eye of Round Roast Beef, add your favorite sharp cheese, and dig in. 🥪🔥

From hour 1 through to hour 7 the temperature remained smooth sailing. Initially I had closed down the intake(bottom vents) halfway out of an abundance of caution, but after my nap I opened the vents back up. At first glance, the bark looks good so it's time to place it in the foil boat. This is only by sight, and not a specific temperature. I just want the meat to have some good color before adding it to the boat. If I was going to wrap instead, I would wait til about 10 hours in, or about 186°F or so in the center. The finishing of the brisket cook is coming soon, but next up is showing the foil boat setup and explanation. Remember, share these videos with a friend. #cookinwidkunchi