For today's smoke, I am doing up 3 racks of BBs and a small eye of the round. My wife got the eye of the round at Sam's, somehow thinking it was a prime rib roast (?????, noob), but anyway. I did a search on the forum, and, of course, got some good advice from the archives on how to prepare this tough little hunk of beef. I rubbed it with EVOO and sprinkled with fresh ground pepper, salt, garlic and onion powder. Wrapped it and let it sleep in the fridge. The beef is done already, I ran it up to an IT of 130° and let it rest in a cooler wrapped in towels for an hour. I sliced it as thin as I could and have that cooling in the fridge for saniches later. I am making up an Au Jus, if that is what you want to call it, for dipping. I am totally winging this as I go. I have 3 cans of beef broth in a tin in the smoker with 1/2 an onion, a few cloves of garlic, some of the chunks of fat from the meat and some cracked pepper and other spices simmering up in there. I was catching the drippings of the roast in this tin as it was smoking. I will post the picture of the sliced up eye, it turned out better that what I expected. Very juicy and flavorfull. The ribs are still cookin'.
Pics of the beef to come.