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I did an eye of round in my MES just a couple of weeks ago.
Since it is so lean, I injected it with melted butter and some S&P. Then to add some flavor and baste it while it smoked, I laid thinly sliced onions on top of it and then draped bacon over that. Smoked it at about 220° until the internal temp was just shy of 140°. It rested for about a half hour to let the juices redistribute and then I sliced it fairly thin for sandwiches. It turned out GREAT!!!