something new for the smoker

[Luke]

so been getting the itch for something new to try in the smoker. done Chicken, pork ribs, pork tenderloin. so today I bought an eye of round Beef roast.
anyone done one of these in the smoker and how did it turn out and how did you smoke it up.

[Clif Kincaid]

I only use it for jerky...being lean...probably a hot fast grill and pull 10° before finish temp as it will carry over a bit. I'll have to research final IT of one but it probably 130 is a guess. I'm going to go look now.

[Clif Kincaid]

https://eggheadforum.com/discussion/...omment_1854439

So actually I would do like 122-125 IT then pull. Probably 375-400 on the cook. Raised direct on my egg. Would not low smoke it....if you want smoke on it maybe cold smoke for a bit then fire the pit up.

[GRANDPAOF7]

Eye of the round also makes good stew meat.

[SteveDyer]

They are awesome on the smoker. 300° till 125° IT, and slice thin. Family Loves it rubbed with Big Poppa Smoker "Cash Cow"