Okay fellas and ladies. I have had my smoker for about 3 months now and I am satisfied with my ribs, chicken, corn and boston butt. Now I move on to beef. I bought into a cow and ended up with three roasts: eye round, chuck eye and shoulder clod. I'm planning to smoke the eye round and the chuck eye Saturday. That's as far as I made it thus far. Can someone give me some help. My questions: 1) Can both be smoked at the same temperature? What should that be and for how long? 2) What is a good dry rub and base (mustard? Oil?)? 3) I want them to pull at medium to medium well, what temp would you pull at given that the eye round is smaller than the Chuck eye? Anything you could add, go for it. I planned on using Hickory chips along with a couple blocks of Apple wood to give me a longer smoke given the meat quantities. Thanks all!