Poorman’s Prime Rib
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Poorman’s Prime Rib (Eye of Round Ultimate Challenge)
Elite BBQ Smokers (Jason Hardee)
Rated 5.0 stars by 1 users
Category
Main DishCuisine
American / BBQ
Author:
Elite BBQ Smokers (Jason Hardee)
Servings
6–8 servings
Prep Time
0 hours 30 minutes
Cook Time
24 hours
The Eye of Round is one of the toughest and cheapest cuts of beef you can buy — but with the right process, it can be transformed into something incredible. Often used for deli-style roast beef, this cut comes from the hind leg and is known for being lean, dense, and unforgiving.
In this Ultimate Challenge, Elite BBQ Smokers takes a $25 Eye of Round and turns it into a tender, juicy, Poorman’s Prime Rib using a proven three-step process: 24-hour salt brine, 24-hour sous vide cook at 130°F, and a hot pellet smoker sear to finish.
If you’ve ever wondered whether the toughest cut of beef can be made tender, this recipe proves that it absolutely can — if you follow the method.
Cut: Eye of Round (Poorman’s Prime Rib)
Method: Salt Brine → Sous Vide → Pellet Smoker Sear
Sous Vide Temp: 130°F for medium-rare results
Finish: High-heat smoker sear for bark and color
Result: Tender, sliceable roast beef from a budget cut
Ingredients
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1 Eye of Round roast (Poorman’s Prime Rib)
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Kosher salt
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SPG rub (salt, black pepper, garlic powder)
Directions
Trim the Roast
Remove all thick silver skin from the Eye of Round, leaving the fat cap intact.- Trim the Roast
Remove all thick silver skin from the Eye of Round, leaving the fat cap intact. Salt Brine
Apply a generous coating of kosher salt to all sides of the roast.- Salt Brine
Apply a generous coating of kosher salt to all sides of the roast. Refrigerate
Cover and refrigerate for 24 hours to dry brine.- Refrigerate
Cover and refrigerate for 24 hours to dry brine. Season
Remove from the refrigerator and season evenly with SPG rub.- Season
Remove from the refrigerator and season evenly with SPG rub. Vacuum Seal
Place the seasoned roast into a sous vide–safe vacuum seal bag and seal tightly.- Vacuum Seal
Place the seasoned roast into a sous vide–safe vacuum seal bag and seal tightly. Sous Vide
Sous vide the Eye of Round for 24 hours at 130°F.- Sous Vide
Sous vide the Eye of Round for 24 hours at 130°F. Preheat Smoker
Preheat the Recteq Pellet Smoker to 400°F.- Preheat Smoker
Preheat the Recteq Pellet Smoker to 400°F. Sear on the Smoker
Remove the roast from the sous vide bag and place it directly on the smoker grates. Sear for 10–15 minutes, rotating as needed to develop a golden-brown exterior.- Sear on the Smoker
Remove the roast from the sous vide bag and place it directly on the smoker grates. Sear for 10–15 minutes, rotating as needed to develop a golden-brown exterior. Rest
Remove from the smoker and rest until cool enough to handle.- Rest
Remove from the smoker and rest until cool enough to handle. Slice and Serve
Slice thin against the grain and enjoy.- Slice and Serve
Slice thin against the grain and enjoy. Share
Let us know how it turned out and tag #EliteBBQSmokers on social media.- Share
Let us know how it turned out and tag #EliteBBQSmokers on social media.
Recipe Video
Recipe Note
Thin slicing against the grain is critical for tenderness.
This method is ideal for roast beef sandwiches or plated dinners.
The long sous vide cook is what breaks down the toughness — don’t rush it.