king roast beef (eye of round tenderized)...help, newbee

smokn gramma g

Hi, I am a newbee!! I need help, searched your site but couldn't find anything! Bought a "king roast beef" today(apparently it is eye of round, tenderized I guess like a beef eater steak and with added beef fat), they told me to cook on dry heat. Should I cook it like a prime rib?? Do I cook direct or indirect? Do I sear it first?
They said it would be as good as any prime rib!! so dont want to screw this up!
HELP!

ronbeaux

smokn gramma g,
I cooked one of these last week. The forumguys said it was Pit Beef so you can search the archives for that. Did mine at 250 direct , turning occasionaly until the internal was 135 then sliced thin for sandwiches. Very good!

WessB

ronbeaux,
I`ve got a pit beef picumentary in the cooks section of my website, if youd like..[p]Wess
[ul][li]WessB`s[/ul]