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

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.