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Date Posted: 12:30:27 05/26/02 Sun
Author: BBQfan1
Author Host/IP: spider-te082.proxy.aol.com /
Subject: Re: Eye of Round Roast
In reply to: reg 's message, "Re: Eye of Round Roast" on 12:20:49 05/26/02 Sun

No, I don't have times written down, either. I made the same 'mistake' that Roger was about to; too high a heat, with a sear to start. Yes, it was a little tough, but I already had an 'au jus' prepared, so the slices went into that and it helped soften the meat up a bit. The brining kept it from going really tough. I think I did a sear, then indirect at 300 and it was 2-2.5 hours; so Reg, your guesstimate of 4-5 for straight indirect at 225 would be pretty close, I'd say......

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