What temp for a boneless eye of round

Hey, Charlie....I have tried the eye of round 3 ways.I marinated and took to about 190� and it was too dry and needed to be sliced very thin....I tried taking one to about 155� and it still needed to be sliced very thin....I took another to 140� foiled it and added 1/2 cup Q sauce....I took it to about 190�, wrapped foiled roast in a towel and let rest for about an hour.....I sliced across the grain and it was good ,but somewhat pot roast like....I haven't repeated any of those attempts. ....Hope this helps a little.

Charlie, I've smoked a few boneless top round roasts in my smokette. I've tried a couple of different methods. I've only rubbed them & I also injected a marinade into the beef once. I use a basic rub that you would use on brisket. The marinade I just made up. The problem with smoking a top round roast is that there is little fat in it to keep it moist. That's the reason I tried injecting a marinade. I smoked the beef at 225' with about 3oz of apple wood. I took the internal temp to about 165' (between medium & well done for any type of roast beef). I also sliced the finished roast & ate it in sandwiches. It seemed to taste pretty good to me. Even with the marinade it was not overly moist but since I prefer my beef on the well done side that wasn't a problem. One thing I may try next time is to wrap pieces of bacon around the beef. Hopefully the fat drippings from the bacon will have a positive effect on the moistness of the beef. I hope these comments help.