I've only ever done 1 eye round. It is very, very lean. My results weren't stellar but they weren't bad either. My advice would be to cook at low temps for as long as you can. I shoot for 125° on most cuts of beef - except brisket, of course - because I like rare cuts and because I can always cut it more, but not less. Remember that if you tent it and let it rest it will continue to cook a bit.
Let us know how it turns out.
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Now you know 'the thing.'
Bob's yer uncle!
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