did another eye of round last night. used very simple recipe from cooks illustrated. sprinkle roast with about 1/4 cup kosher salt . wrap in plastic and refridgerate over night. Seasoned with montreal steak seasoning then sear in skillet or on gasser . then onto smoker at 220. low and slow then took off at 135 internal. tented with foil for 15 minutes then sliced. Flavor was great, little smokiness and the montreal added good seasonings as well. i'd of prefered just a tad rarer but had to compromise with rest of family. gonna slice leftovers really thin with my electric slicer for sammies.
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