Roast eye of round with dijon and horseradish

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Savannahsmoker

Senior Cook
Joined
Dec 21, 2008
Messages
245
Location
Savannah, GA
Started with this:
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Night before, inserted slice garlic into meat, applied a horseradish mustard slurry, wrap and rested in fridge overnight.
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Set the Pit to smoke for about an hour and put in the roast. Rock’s Stoker was in charge while we went to church.
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Upped the Pit temp to around 425-450 for 20 minutes, dropped Pit temp to 325 for until 135 internal temp, pulled and rested for 20 minutes.

Sliced for serving.
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Thanks all for looking at our modest roast.
 
Last edited:
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