@Eric Smiling I could go for a few of those right about now.

@Eric Smiling You nailed it! Amazing cook.

@B Suggs Eye of round can be great on the pit, but I would not treat it like brisket. It is too lean for classic low and slow. Best move is smoking it like roast beef to medium-rare and slicing thin, or smoking then braising if you want it more tender. 1. Smoke-roast it like roast beef This is the best move most of the time. Season it well Smoke it at a moderate pit temp, around 225 to 250 Cook it only to about 125 to 130 internal for rare, maybe 135 for medium-rare Rest it, then slice it very thin against the grain That gives you a nice smoky roast beef style result. Tenderness comes from not overcooking it and slicing it thin, not from collagen breakdown. 2. Braise it after smoke If the goal is a more fall-apart result, then yes, you can smoke it for flavor first and then braise it in liquid. At that point, though, you are really doing more of a pot roast / smoked roast hybrid than classic low-and-slow barbecue. What I would not recommend is treating eye of round like brisket and taking it to 200+ expecting magic. Most of the time, that just leaves you with dry beef.

I was “gifted” 150 pounds of chicken this morning. With the impending rain over this holiday weekend, it’s looking like I will be doing a “charity” cook today for the local community. It feels good to to know, when you give you get back in life!

@Eric Smiling , great question. The short answer is this: Most of the charcoal flavor gets infused during the indirect phase, not the quick sear. Why? Because charcoal flavor is mostly coming from time exposed to combustion gases, vaporized fat hitting the fire, and the cooker environment itself. A quick sear over charcoal absolutely adds flavor, but it is usually more about surface char, toasted fat, and crust than deep charcoal infusion. So between your two reverse sears: 1. cook over charcoal indirect, then cast iron searThis will usually have more overall charcoal flavor 2. cook in oven or sous vide, then charcoal grate searThis will usually have less charcoal flavor overall, but often a more obvious “grilled” finish on the outside Here’s how I break it down: Charcoal indirect phase - longer exposure to charcoal combustion - more time for fat and moisture to interact with the pit air - more subtle, integrated charcoal flavor Quick charcoal sear - stronger surface impact - more crust, char, and fire-kissed notes - less time for flavor to penetrate beyond the exterior BBQ nerd take, the sear gives you charcoal signature, but the indirect charcoal cook gives you charcoal identity. If your goal is the most charcoal flavor, I’d choose:charcoal indirect first, then finish however you want If your goal is: - best crust with some charcoal character, oven or sous vide plus charcoal sear works - deepest charcoal presence, cook on charcoal for the main phase One more layer to this:If fat is dripping onto live charcoal during the cook, that boosts flavor a lot. That is where some of the magic lives. So my answer is:charcoal indirect + cast iron sear will usually carry more true charcoal flavor than oven or sous vide + quick charcoal sear. 🔥

Military and First Responder takes an additional 10%off. Total is $179.99 before tax and in-store pickup. This is a great deal for those that are looking to add a different way of cooking to your bbq arsenal. Think of it like another tool in your outdoor kitchen. This is a great way to cook your ribs, sausage, and even fish by hanging them to smoke low and slow. For whole fish, maybe consider a cold smoke. I’m considering taking the ride 2 hours from me to get one for that Just Because feeling.