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Decided to smoke my first eye of round. A good smoked roast beef sandwich sounded really good. Just simple smoke and SPOG. Using apple and pecan with lump charcoa . Will follow up with finished product.
I did one last night. Ran the smoker at 300 degrees, took 2 hours for a 4 # roast. Kept it in a foil pan, that au jus was just right. The meat was tender, and has a stretchy pull like brisket.
Hope yours turns out perfect ! Enjoy your dinner, and thin slice some leftovers for lunch tomorrow =)