Poorman’s Prime Rib made from Eye of Round on a pellet smoker

Poorman’s Prime Rib

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Poorman’s Prime Rib (Eye of Round Ultimate Challenge)

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

Author
Elite BBQ Smokers (Jason Hardee)
Prep Time
0 hours 30 minutes
Cook Time
24 hours
Servings
6–8 servings
Category
Main Dish
Cuisine
American / BBQ

Ingredients

  • 1 Eye of Round roast (Poorman’s Prime Rib)
  • Kosher salt
  • SPG rub (salt, black pepper, garlic powder)

Directions

  1. Trim the Roast Remove all thick silver skin from the Eye of Round, leaving the fat cap intact.
  2. Trim the Roast Remove all thick silver skin from the Eye of Round, leaving the fat cap intact.
  3. Salt Brine Apply a generous coating of kosher salt to all sides of the roast.
  4. Salt Brine Apply a generous coating of kosher salt to all sides of the roast.
  5. Refrigerate Cover and refrigerate for 24 hours to dry brine.
  6. Refrigerate Cover and refrigerate for 24 hours to dry brine.
  7. Season Remove from the refrigerator and season evenly with SPG rub.
  8. Season Remove from the refrigerator and season evenly with SPG rub.
  9. Vacuum Seal Place the seasoned roast into a sous vide–safe vacuum seal bag and seal tightly.
  10. Vacuum Seal Place the seasoned roast into a sous vide–safe vacuum seal bag and seal tightly.
  11. Sous Vide Sous vide the Eye of Round for 24 hours at 130°F.
  12. Sous Vide Sous vide the Eye of Round for 24 hours at 130°F.
  13. Preheat Smoker Preheat the Recteq Pellet Smoker to 400°F.
  14. Preheat Smoker Preheat the Recteq Pellet Smoker to 400°F.
  15. 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.
  16. 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.
  17. Rest Remove from the smoker and rest until cool enough to handle.
  18. Rest Remove from the smoker and rest until cool enough to handle.
  19. Slice and Serve Slice thin against the grain and enjoy.
  20. Slice and Serve Slice thin against the grain and enjoy.
  21. Share Let us know how it turned out and tag #EliteBBQSmokers on social media.
  22. Share Let us know how it turned out and tag #EliteBBQSmokers on social media.