I hadn't had a chance to do a smoke since before Thanksgiving and finally had a chance to get one in a few days ago. The main items were an eye of round and a chuck roast. The eye of round was injected with melted butter and some S&P, then rubbed with kosher salt and cracked black pepper. Then I "stuck" some thinly sliced onions to it and draped bacon over it since it is so lean. The chuck roast just got a S&P rub and onions on top. The smoker was at a pretty steady 240Â° in spite of outside temps around 20Â° and some wind. The eye of round came off at 140Â° internal temp and rested for about a half hour before I sliced it for sandwiches. (For some reason the pics make it look sort of pale.) Made the sandwiches with Dilly Bread (posted the recipe in the Bread Forum) and horseradish sauce. There was still plenty of room in the smoker so I added a meatloaf, a couple of plain fatties and some ABTs. And here's the finished chuck roast.