I cooked an Eye of Round roast a few days ago, following some suggestions here, and it was absolutely delicious! But as I think folks suggested it would be, it was very tasty but still pretty chewy (the reason I gather people keep talking about slicing it as thinly as possible). I keep reading about Pork Butts hitting a plateau on a low-and-slow cook, but then having some of the fibrous stuff break down when the temperature gets a little higher. I cooked this indirect (with some hickory chunks) around 325-350, took it out around 125, wrapped it in foil but not towels, the temperature resting got up into the 140s, when it went below 140 I refrigerated it.
My question is: What would happen if I did it sort of like a pork butt instead, cooked it much lower, much longer, let it get to a higher temperature. Would it ever get tender, or would it just be tough but dry, instead of tough but juicy and tasty, as it was this time?