Any recommendations for low, and slow, beef eye of round roast?

YukonRon

Calling upon all BGE wizards for guidance for today's roast....anyone have luck with this, if so have any suggestions?
Thank you so much, my family enjoys the recipes you have shared.

Sea2Ski

I put salt and pepper, let sit for 5 mins, then Dizzy Pig Red Eye or DP Cow Lick - as much as will stick.  I do this right before cooking.
Cook it indirect at 225'ish to 120-122F internal followed by  then a 10-15 min rest.  I then slice thin on the slicer and put on a roll with horseradish.  It is very lean, so do not overcook. If you like well done beef, choose a different cut.
If using smoke, I use some oak and cherry.  Cooks fairly fast. should not take more than 2 hrs, and more like 1.5

At least that is how I do it....

Let us know how it turns out.

YukonRon

Sea2Ski, I will try that tonight. We bought it lean and will set the BGE at 225F and monitor internal temp very close. Thank you so much for the direction.