A couple of days ago I cooked an Eye Of Round (about 6.75 lb) in the smoker. I done this with bottom round, but always sliced very thin next day for French Dip. I started the eye of round cooking differently than I usually do. Instead of putting it in a preheated smoker at 300* - 375* or more to start, I started this one in a totally cold 50* smoker. 2:00 PM - I set the meat on the counter and unwrapped. 2:45 - started the chimney of lump going. 3:15 - meat on grates and lit coals in sfb. Air temp and smoker both @ 50*. I put a 2" split & a couple chunks of wood in sfb away from basket to warm for later use. Intake vent 1/2 open. 3:30 - chamber @ 252*. -- Closed intake vent to 1/4. 4:15 - @ 225* -- added hickory chunk for smoke and heat, to coals, and started maybe 1/4 to 1/3 chimney to light. 4:30 - added 1/4 chimney of coals and 2" split, opened vent to 1/2 5:00 - Chamber @ 325*. IT @91*. Closed vent to 1/4 5:30 - Chamber at 250*. IT @ 111* Added 1" split 5:45 - Chamber at 260*. IT @ 115* 6:00 - Chamber @ 230*. IT @ 122* 6:30 - Chamber @ 180*. IT @ 133*. Pulled, tented and rested for 25 minutes. IT rose to 136* and dropped to 132* before I sliced some off for dinner. It was a perfect medium rare. It was so very juicy and tendet! Next time I will pull it at 123* and let carryover take it to 126*-128*. We like it a little more rare. But this was still by far the best eye of round I've ever done. In oven or outside. Still tender enough even sliced at 1/3" thick for dinner. It was as tender as any sirloin. And just as tasty. (I didn't trim any fat off before hand.) I had planned on slicing very thin to use at family dinner coming up, but now I don't think it will last that long. LOL Recipe: Like I had one. HA! A good amount of Kosher salt over all. (More than you think you need) Add my basic rub I use for most smoking (homemade) I don't use heavily. Just sprinkled on until very well covered, and pat in. Add MORE fresh cracked pepper to it. (The more the merrier!) 8-10 Cloves of Garlic, smashed, minced & smushed, what have you. Spread all over entire roast. Wrap tightly with layers of Saran type wrap overnight, or longer. It's awesome taste that will please you long after dinner! What? -- No Que View. Wife not home to take pics while cooking, and too hungry from the smells, to mess with camera later. But the most important note.... I did have better burning of wood than I had experienced in the past. I used smaller pieces and took the time and effort to remove the heavy bark though. How do you deal with the thick bark when smoking? I don't sweat the thin bark from small branch wood. It's gone quickly.