Smoked Beef Roast (Eye of Round)

[skalls]

Ok, this is a stupid simple cook and it's virtually impossible to screw up.  I saw virtually because I still managed to do just that, ah well.

I'm using red oak for the smoke and lump charcoal for the heat (vision grills to be precise, absolutely love this lump charcoal).

Step 1: Wipe down the meat with paper towels.

Step 2: I'm using a 50/50 mix of coarse ground black pepper and salt.  It's beef, and in this case the simpler the better.

Step 3: Place on the grill when its above 200.  Looking for a target temp of 260-275.

Step 4: Wait 2 hours, or until the internal temp is 140.  The picture below is after an hour.

Step 5: Pull when it's 140 and allow to rest for an hour.  And this is where I screwed up.  I let the internal temp get to 147.  If you pull at 140 the carryover won't get it much above 142-143 so it stays medium rare.  More juicy and beefy basically when it's time to eat.  I let it go 10 minutes too long and pulled at 147 degrees.  I also stupidly set my thermometer to warn me at 150 degrees instead of 140.  Ah well.

Step 6:  The Results.  After an hour there was a good bit of juices that came out of the steak, but when I started to slice it thing for a nice sandwhich the meat retained it's moistness and was overall very delicious.  I now have lunch meat for my short work week.

If you pull it at 140 degrees the smoke ring looks even better.