Total Time: 180 mins
- 1 (5- to 6-pound) eye-of-round roast
- Your favorite dry rub
- Prepare your smoker according to manufacturer’s directions. Soak wood chips of your choice. 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, cover with foil and let rest for 30 minutes.