Improving Cheap Roast Beef

[timothy]

In the jan/feb issue of Cooks illustrated there's an article on cooking a roast at the temperature desired when it was done.They cooked an eye-round @130degrees for twenty-four hours in a test kitchen oven. The results were fantastic,has any one tried this on a smoker?Talk about long and slow.Timothy

 

[Tony C.]

i knew a guy that smoked butts@ 180* to an internal of 180* took forever, but they did fall off the bone when done. they didn't taste any different than ones done @220-250 though.