Hi. I'm trying to smoke two small venison eye of round steaks. I got the idea from another recipe to smoke them to about 120 degrees internal, then yank them out and quick sear them in a pan with clarified butter at high heat.
The question I have is: since eye of round is very lean, similar to backstrap and tenderloin, should I smoke at a lower temp like 180, or higher to get it done faster?
Any help is appreciated. Thanks.