This slow smoked roast beef made me happy for several reasons. The first was that it looked and smelled incredible. The second was that I finally figured out how to make an eye of round roast tender.
The secret to getting this tough cut tender was to heavily salt the beef, wrap it in Saran wrap and let it rest in the refrigerator for a day. This dry brining made all the difference in the world.
The roast was smoked for about three hours around 275F and pulled off the grill at an internal temperature of 140F. Nothing special about the rub (black pepper, garlic, onion) or sauce (Jim Beam Barbecue Sauce). Just good old fashioned delicious roast beef.