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This is so easy to make and so good! Also good using a boneless leg of lamb. For best results you will need a proper smoke/cooker that has a water tray for moisture. Check out all of Linda's Beef Recipes using various cuts of beef. Smoked Eye-Of-Round Roast 1 (5- to 6-pound) eye-of-round roast
Prepare your smoker according to manufacturer's directions. I have an electric smoker and I like to use either alder or cherry wood. Set temperature to high and then turn down the temperature. Trim all excess fat from roast; rub all over with your favorite dry rub. Place prepared roast on the oiled smoker rack. Smoke for approximately 2 hours or until internal temperature reaches 125° to 130°F for medium-rare (using a good meat thermometer). Remove from smoker and let it rest at room temperature for 15 to 20 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). To serve, slice very thin. TIPS: As to the temperature of the smoker, I keep it fairly low (250°F). Do not raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do).
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