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Date Posted: 22:07:46 05/30/02 Thu
Author: BBQfan1
Author Host/IP: spider-mtc-ti074.proxy.aol.com / 64.12.101.184
Subject: Anyone Looking for A Great Meal?

Try out Reg's brined eye of round roast technique! Just finished up a meal of 3 and a half kaisers loaded with some of the tenderest, most flavourful beef you'd ever wanna treat your taste buds to! It takes a little more than two full days to do, so there is some forethought involved, but it's worth the effort.
Basically, you brine the entire trimmed eye for 48 hours in a vegetable brine (salt, water, sugar, garlic, onions, carrots, celery, peppercorns, bayleaf), rinse and dry. Apply a dry rub that contains NO salt (I used a mix of peppercorns, garlic and onion powders, smoked paprika and oregano).
Put on smoker with smoke wood of choice, at 225 degrees for about 4 hours depending upon size of your roast. Let rest, then slice thin and serve on bun with au jus, mustard, horseradish, bbq sauce or whatever else turns your particular crank.
Awesome! Thanks again, Reg!
Qfan

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