Smoked Eye of Round
My spices of choice, heavy on the black pepper
Smoked at 225º using Oak and Cherry wood. An occasional spritz with Apple Juice and Wiser's Deluxe Whiskey
Took a little over 2 1/2 hours to reach 135º internal.
Wrapped in foil and rested in a cooler for 1 hour.
Carved up real nice.
Dredged it thru some Au Jus with onions and banana peppers. Added to a roll along with some shredded cheese. Some Fried Green tomatoes topped it off with a cold beer.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield