Cherry Whiskey Smoked Eye of Round

  • Oak chips lend deep flavor to Cherry Whiskey Smoked Eye of Round.

      Oak chips lend deep flavor to Cherry Whiskey Smoked Eye of Round. Deborah Pankey | Staff Photographer

Posted6/26/2012 2:38 PM

1 cups cherry whiskey or brandy

1 cup water


1 eye-of-round beef roast (about 4 pounds)

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 cup dry rub. Place the roast in a large zipper-lock plastic bag. Top with cherry juice, cola, and remaining 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 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.

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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.

Serves six.

Cook's note: You can use your favorite meat rub, or make Reader's Brisket Rub. In a large bowl, stir cupdehydrated beef soup-base powder, cup cracked black pepper, cup cracked white pepper, cup cracked mustard seeds, cup cracked coriander seeds, cup granulated garlic, cup granulated onion, 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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