Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
- 1 Double 8 Cattle Company Fullblood Wagyu Eye of the Round Roast
- 1 Head of Garlic (10 to 15 cloves peeled)
- 1/4 CUP Toasted and Ground Cumin
- 1/4 CUP Paprika
- 1/4 CUP Granulated Garlic
- 1/4 CUP Granulated Onion
- 1/4 CUP Ancho Chili Powder
- 1/4 CUP Brown Sugar
- 2 TSP Dry Mustard Powder
- 1/2 CUP Kosher Salt
- 2 TSP Cayenne
- 2 TBSP Freshly Ground Black Pepper
PREPARING THE FULLBLOOD WAGYU EYE OF ROUND ROAST
Combine all dry rub ingredients (listed above) in a bowl. This is your dry rub mixture.
Cut 10-15 half-inch slits in the Fullblood Wagyu eye of the round roast. Stud with whole cloves of peeled garlic – a whole head of garlic is recommended, which usually yields 10-15 whole cloves.
Place the roast in a baking pan, and coat generously with the dry rub mixture. Put on more of the rub than you think you’ll need, as you’ll lose some of it during the smoking process.
Wrap with seasoned roast with plastic, and refrigerate for up to 24 hours.
SMOKING THE FULLBLOOD WAGYU EYE OF ROUND ROAST
Remove the Fullblood Wagyu eye of the round roast from the refrigerator, and place it on the counter. Bring the meat to room temperature.
Start the smoker with the lid open until the fire is established (this usually takes around 4 to 5 minutes). Hickory chips are recommended for smoking the eye of the round roast.
Set the temperature to 450°F (high), and preheat the smoker with the lid closed for 10 to 15 minutes.
Place the seasoned, room-temperature Fullblood Wagyu eye of the round roast on the smoker.
Smoke the roast for 30 minutes on high. Then, reduce the temperature to low, and continue cooking for about 2 hours until the internal temperature of the roast is 115°F.
Transfer the smoked Fullblood Wagyu eye of the round roast to a cutting board, and cover the roast with foil (the foil should be loose).
Let the roast rest for 20 minutes.
Carve the roast into thick slices, serve, and enjoy!