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slicing a smoked eye of round

Smoked Eye of Round Roast Beef

Learn step by step how to make smoked eye of round roast beef on ANY grill, pellet grill, or smoker! Whether you have a Traeger, a Masterbuilt, or a Weber, we've got you covered. Seasoned and smoked to a perfect medium rare then sliced ultra thin and served atop a brioche bun with a delicious horseradish cream.
5 from 1 vote
Prep Time 2 hrs
Cook Time 2 hrs
Resting Time 30 mins
Total Time 4 hrs 30 mins
Course Main Course, Sandwich
Cuisine American, Australian, barbecue, BBQ, French, Smoked
Servings 6 Servings
Calories 500 kcal


  • Smoker, Grill or Pellet Grill
  • Cutting Board
  • Meat Slicing Knife
  • Instant Read Thermometer
  • Dual Probe Thermometer
  • Wood for smoking (chunks, chips, or pellets). Preferably Hickory or Pecan.
  • A Cast Iron Skillet or Grill Grates for a Pellet grill for searing (optional)


  • 1 Eye of Round Beef Roast About 6 lbs
  • 2 Tbsp Cooking Oil High smoke point oil like avocado or grapeseed oil
  • 6 Brioche Sandwich Buns

Savory Beef Rub

  • ½ cup Kosher Salt
  • ½ cup Black Pepper
  • ¼ cup Fresh minced garlic about 10 cloves fresh
  • 1 Tbsp Paprika
  • 1 Tbsp Dried rosemary or can substitute fresh rosemary finely minced
  • ½ Tbsp Onion Powder
  • 1 tsp Dried Thyme

Horseradish Cream

  • 1 cup Sour cream
  • ¼ cup Horseradish
  • 1 Tbsp Stone ground or dijon mustard
  • ½ tsp Kosher Salt
  • 1 tsp white wine vinegar
  • Fresh cracked black pepper to taste


Season the Eye of Round

  • Take the eye of round out of the packaging and trim any excess fat present.
    trimmed up eye of round eye of round roast beef before smoking
  • Rub with a thin layer of cooking oil.
  • Mix all the rub ingredients and thoroughly coat the entire outside of the eye of round roast including the sides with the mixture.
    seasoning an eye of round roast beef to smoke
  • Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.

Setup and Start the Grill or Smoker

  • Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.
    weber kettle charcoal grill set up for indirect cooking or smoking
  • Add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the burners on a gas grill.
    charcoal grill set up for indirect heat

Smoke the Eye of Round Roast Beef

  • Place the eye of round roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.
    an eye of round going ona. grill to be smoked
  • Cook about 2 hours until the internal temperature reaches about 120°F.

Prepare the Horseradish Cream

  • While the eye of round is smoking you can prepare the horseradish cream sauce if you wish.
  • Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt as needed.
    mixing ingredients for horseradish cream sauce for smoked eye of round
  • Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked roast beef later.

Reverse Sear the Eye of Round

  • Prepare to move the eye of round to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the eye of round when it is ready.
  • Once the internal temperature of the smoked eye of round reaches 120°F, move the eye of round beef roast to the selected place for reverse searing. Rotate about 2 minutes on each side until it is fully seared on all edges.
    searing a smoked eye of round over hot charcoals

Remove, Rest, and Slice the Smoked Eye of Round

  • Let the smoked eye of round rest on a cutting board, uncovered, for about 20-30 minutes.
    a finished smoked eye of round beef roast
  • Using a good meat slicing knife, slice in as thin of slices as possible.
    a finished smoked eye of round roast beef
  • Layer on the Brioche Buns, and serve immediately with the horseradish cream sauce.



Video courtesy of Weekend Warrior BBQ
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