Trim any excess fat of the eye round and remove any silver skin.
For Brine Instutions See Recipe Below
Combine Salt, Pepper, Onion and Garlic
Pat Brined Beef dry and season the Eye Round with spice blend. Smoke at 225 degrees for 3-4 hrs. Until beef reaches 160-170 degrees F.
Remove Eye Round from smoker and raise temperature to 300 degrees F. Double Wrap the Eye Round in aluminum foil with a ½ cup of beef broth and ½ stick of butter added in. Re insert probe and return to the smoker.
Cook beef for 3-4 more hrs depending on size until beef reaches an internal temperature of between 205-210 degrees F.
Open the top of the foil to let the beef rest in the juices until it cools to about 150 degrees F. Before slicing into ¼ inch slices. Pour off the au jus and serve alongside the Eye of Round.
total portions will vary. Individual serving size 4oz.