OK, so I know this is a bunch of tomfoolery around these parts, but I'm thinking of trying my hand at smoking an "extra lean" roast. Why, you ask? Because my wife keeps giving me that "if you keep doing this your heart is going to explode and we should probably go ahead and up your life insurance policy" look every time I smoke something else that's wrapped in bacon, stuffed with bacon, and served in a bacon bun. Therefore, I'm thinking if I can figure out how to smoke some tasty leaner meats, then all the better, right? I love doing beer can chickens, and they taste great, however beef is my first love (well, my wife and son then beef).
So how can I do this? Obviously keeping it from drying out will be the biggest issue, so I was thinking maybe braising it by smoking it in a pan with some beef broth. However, I'm pretty sure that's kinda high in sodium, which while it might passify my wife until she figures it out, is really only masking the problem. Therefore I'm asking the great minds at the SMF what they can think of to make them stay juicy and tasty, while being a little better on the ticker.
The types I'm thinking of trying would be top round (or bottom round), eye of round, etc.