Cherry Whiskey Smoked Eye of Round
Oak chips lend deep flavor to Cherry Whiskey Smoked Eye of Round.
Deborah Pankey | Staff Photographer
1½ cups cherry whiskey or brandy
1 cup water
1 eye-of-round beef roast (about 4 pounds)
½ cup dry rub (see note)
1 cup cherry juice
1 cup cola
Use a funnel to fill a spray bottle with 1 cup cherry whiskey and water. Shake to mix well; set aside.
Rub roast with ¼ cup dry rub. Place the roast in a large zipper-lock plastic bag. Top with cherry juice, cola, and remaining ½ cup cherry whiskey. Seal the bag, removing as much air as possible, and refrigerate for 24 hours, turning the bag every 4-6 hours.
Prepare the smoker according to manufacturer's instructions to 200 degrees, using oak and cherry woods soaked in water.
Remove roast from marinade and discard excess. Rub roast with remaining ¼ cup dry rub. Arrange roast on a smoking rack.
Insert thermometer probe into center of roast. Set the internal temperature for 140-145 degrees for medium doneness. Close the door and smoke, spritzing occasionally with the cherry whiskey mixture, for 2 to 3 hours or until desired internal temperature is achieved.
Transfer roast to a cutting board and tent loosely with foil. Let stand for 10 minutes. Thinly slice or shave the roast using a shape knife. Serve immediately on toasted rolls with desired garnishes.
Cook's note: You can use your favorite meat rub, or make Reader's Brisket Rub. In a large bowl, stir ½ cupdehydrated beef soup-base powder, ¼ cup cracked black pepper, ¼ cup cracked white pepper, ¼ cup cracked mustard seeds, ¼ cup cracked coriander seeds, ¼ cup granulated garlic, ¼ cup granulated onion, ¼ cup crushed red pepper flakes and 2 tablspoons kosher salt until well combined. Store in an airtight container in a cool, dry and dark place for up to 4 months.
"The Complete Idiot's Guide to Smoking Foods" by Ted Reader (Alpha, 2012)
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