Need a little help ..

[Conszp]

Has anyone ever smoked an ‘eye of round roast’ ? if so what rub, what temp, how long .

[Richtee]

Eye will get tough on ya, try to keep it to medium, slice across grain. How long? As long as it takes to get to maybe 140° internal. Rest covered for a half hour before slicing. Time all depends on smoker temp and size of hunk.

[Conszp]

Thanks .. just starting out and flying solo this Sunday, so I’ll keep an eye on the internal temp …

[Richtee]

Thanks .. just starting out and flying solo

No ya ain't- Smoked-Meat has yer back!

[Meat Hunter]

Yeah, what he said. Need any help, there's always someone on here who will jump in and give ya a hand.

[Conszp]

thanks .. I'll put up some pics ...

[erain]

Rich is correct on it getting tough on you. I personally would pull it a bit earlier... around 130. wrap in foil and wrap in a towel and let rest for a bit, leave your temp probe in if you wish and you will see it continue cooking and reach 140.