Hi Bill
Just finished doing my first eye of round roast, and here is how it went.
The whole roast was brined for three days in a simple vegatable brine:
covered with grape seed oil and italian herbs, then placed on my WSM and slow roasted for 8 hrs, until I had an internal temp of 155 degrees.
The roast came out juicy, well done and quite tender.
Brine:
1 gal clean filtered water
1 large onion, quartered
3 stalks celery, chunked
1 large carrot washed, but not peeled, chunked
3 bay leaves
1 cup coarse salt (kosher or sea)
1 cup turbo sugar or brown sugard
3 04 4 garlic cloves crushed
1 T of peppercorns
Bring to the boil unitl onions are soft, strain and let cool to room temp. Store in fridge until needed.
I placed the roast in a large food saver bag, then 3/4 filled the bag with brine, then sealed the bag, did not remove any air. Place in my fridge and turned every 8 hrs for the three days.
Before putting on the smoker, I rubber grape seed oil all over the roast then covered with dried italian herbs (store bought)
Onto the smoker for an 8 hour cook at 225 until the internal temperature was 150 to 155. I tented for 15 minutes then cut into the middle.
This is the results:
http://i78.photobucket.com/albums/j90/JFRoss/SmokedEyeofRound.jpg