I had a nice eye-of-round roast that has been bugging me for a couple of days so I put it on this morning and took it off after about 3hrs.
Nicely smoked and well done, so I drove it to the local store and the meat guy put it on his slicer and shaved it for me. Piled high on a fresh bun, slice of onion, tomato and cheese and horseradish. Need I say more? Now I've got a slab of fresh pork belly on (220 with lots of hickory smoke) Bacon, Bacon. Gord