I love smoking eye of round for sammies like those guys up there suggested. I smoked these indirect and then hit them with a sear until around 125*. I usually let the meat cool in the fridge overnight, or at least a couple hours, it makes slicing easier, then reheat the slices in the au jus the next day. I find lipton savory herb and garlic soup mix really kicks up the au jus flavor.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ