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Much thanks to Cocoaman and Dr. BBQ.

3.15 pound beef eye of round roast

rinsed, patted dry

made marinade with 2 cups beef broth, 1/4 cup woostersauce, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp ground red pepper

used about half of the marinade to inject the roast

massaged the roast with EVOO, then sprinkled on too much Montreal Steak seasoning

put in cold smokette on top rack position, middle slot, with 2 oz apple wood

outside temp 56*, meat temp 44*, smoker set on 250*

woke up from nap 4 hours and 45 minutes later, outside temp 64*, meat temp 165*, took the roast in to rest on counter for 1 hour, then in fridge to cool and firm up for slicing

made au jus with leftover marinade and 1 pkg brown gravy mix

sliced very thin, piled high on hoagie buns

actually very good, meat a little too done and a little too much heat in meat and also au jus, smoke kinda strong

next time, half the red pepper, less Montreal, cook on 200* until 140* with 1 oz white oak

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