Hello everyone, I have been looking over the forum at information on doing beef brisket on the BGE. I got my egg couple weeks ago and have done burgers, chicken, fish and pizza but now finished with the baby steps and heading to the leap of faith. I have my wife's family coming over Friday evening for my mother in-law's birthday, 15 people total. Now is the time to shine and do some awesome beef on my BGE. I have seen a lot of info on briskets but the family really loves eye round. Can eye round be done on the egg just like a brisket? What size should I look for, 8 lbs? From past post people talk about the way they cooked the brisket but not a lot about rubs. I was thinking making a homemade rub putting it on the night before to let it sit over night. The family does not like real spicy. Just did not know about eye round which I know it does not usually have a lot of fat on that cut of meat. Any help would be appreciated. Also, people mentioned dip pan with water but would beer or something else be better? I plan on using Jack Daniels wood chips for smoking? Are the chips and pellet pretty much the same out come? Thanks!