Smoked Eye of Round Roast
- 1 (5- to 6-pound) eye-of-round roast
- Your favorite dry rub
Cooking time 180mins
Prepare your smoker according to manufacturer's directions. Soak wood chips of your choice. Set temperature to high and then turn down the temperature.
Trim all excess fat from roast; rub all over with your favorite dry rub. Place prepared roast on the oiled smoker rack. Smoke for approximately 2 hours or until internal temperature reaches 125° to 130°F for medium-rare (using a good meat thermometer). Remove, cover with foil and let rest for 30 minutes.