Steps to Make Homemade 1 Double 8 Cattle Company Fullblood Wagyu Eye of the Round Roast

Hello everybody, it is Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Ultimate 1 Double 8 Cattle Company Fullblood Wagyu Eye of the Round Roast. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few components. You can have 1 Double 8 Cattle Company Fullblood Wagyu Eye of the Round Roast using 13 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make 1 Double 8 Cattle Company Fullblood Wagyu Eye of the Round Roast:

1. 1 Double 8 Cattle Company Fullblood Wagyu Eye of the Round Roast
2. 1 Head Garlic (10 to 15 cloves peeled)
3. Dry Rub
4. 1/4 CUP Toasted and Ground Cumin
5. 1/4 CUP Paprika
6. 1/4 CUP Granulated Garlic
7. 1/4 CUP Granulated Onion
8. 1/4 CUP Ancho Chili Powder
9. 1/4 CUP Brown Sugar
10. 2 TSP Dry Mustard Powder
11. 1/2 CUP Kosher Salt
12. 2 TSP Cayenne
13. 2 TBSP Freshly Ground Black Pepper

Instructions to make to make 1 Double 8 Cattle Company Fullblood Wagyu Eye of the Round Roast

1. 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.
2. 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.
3. 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.
4. 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.
5. FINAL STEPS 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!

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