I found a couple small eye round roasts in the freezer that I forgot about. I'm thinking about smokin' 'em for Memorial Day. Not sure on how I'd serve it...probably sliced for sandwiches...but I'm open to suggestions.
I could use some advice though. I've never smoked a roast before. I've really only done pork spare and back ribs and only one pork butt....and some fatties. I don't think I've ever done any beef. A tragedy, I know but, I just started out last summer.
What do you guys suggest for a rub? 130 internal temp for rare? What temp for medium-rare or medium? Smoked at what temp?
Thanks for any help and suggestions. Sorry for the long post.