Eye of the Round roast

Unknown

Any suggestions for egging an eye of the round roast?? I've done one previously (direct around 350) and it was delicious, but always looking for new ideas/suggestions.
All assistance is much appreciated!

BBQfan1

mmbbq,
Brine it, 48 hrs, then cook indirect, 325-350 til 160 internal, slice thin.......
(Can cook indirect to 150, then go direct, turning occasionally til 160 if you like a little crust on the outside).....
Qfan[/b]

BlueSmoke

BBQfan1,
Good advice. He might also try (after brining): pat dry with towels and press in a mixture of cracked pepper (4 parts), granulated garlic (2 parts), and crushed red chili (1 part). Cook indirect at 230° to an internal 140°. Wrap tight and refrigerate till the next day, when he'll slice thin for some outasight sangwidges. (Good crusty bread, cream-style horseradish and a slice of onion.)[p]Ken

BBQfan1

BlueSmoke,
Have tried the lower finish temp (140) which may be more 'traditional' for beef, but the 160 gives a firmer finish that can be sliced super-thin, a la Arby's or wherever they serve stacked slices of lean beef. Just my personal findings.... The coating sounds great, Ken!
Qfan