Did a couple of Eye of Rounds Wednesday, in cure for 7 1/2 days, rolled in cracked pepper, garlic and onion salt and put in frig overnight. Smoked for 11 hrs started off at 130 degrees and graduated up to 175 degrees, using Hickory and Apple sawdust. Finished at IT of 153 degrees. Attached is pics of meat. My question is in the last picture you will see a small area that was a pale pink in the center. It was in the middle of the roast for only about 1 1/2 inches of the slices. Is this uncured and is it safe to eat. The Roast read 153 IT in the center using my Maverick probe and another probe I also tested with. Thanks for any input. By the way the beef is delicious.