I SMOKED and reverse-seared eye of round STEAK and then this happened

Today I couldn't decide how I wanted to smoke my eye of round roast so I did it two ways. First - reverse seared to medium rare. Second - Low and slow until it falls apart. Lets see which one turned out better!

My BBQ Essentials Buying Guide:
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: https://www.jdoqocy.com/click-1001514...
Get the MEATER on Amazon: https://amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): https://amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): https://amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): https://amzn.to/2HR80Tq
Set of Good BBQ Knives: https://amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): https://amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): https://amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): https://amzn.to/31Vly7Y   https://amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): https://amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): https://amzn.to/2HMsYDe
Butcher paper (also for wrapping): https://amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): https://amzn.to/35Kc00x
Wood chips (for electric smokers): https://amzn.to/2TBG2xL
Pellets (for pellet grills): https://amzn.to/3mAnk6i


Reverse Seared Method
- 2 hours at 180-200 degrees (the "smoke" setting on the pit boss 456D)
- 1 hour at 225 degrees or until internal temperature reaches 115, whatever is sooner
- Remove roast from smoker and let rest
- Turn smoker up to 400 degrees and prepare for searing (use a BBQ if you don't have a pellet grill)
- Sear for 30 seconds per side
- Slice and serve

Low and Slow Method
- 2 hours at 180-200 degrees (the "smoke" setting on the pit boss 456D)
- 3-5 hourse at 225 until the internal temperature reaches 140
- wrap in foil with some liquid (I used red wine and apple cider vinegar)
- cook for 2 hours at 225 or until the internal temperature reaches 198-203
- let rest for an hour and slice against the grain


Rub recipe: 1 Tsp kosher salt 1 Tbsp pepper 1 Tbsp garlic powder 1 Tbsp onion powder

• #howto_style
• #eye_of_round
• #smoked_eye_of_round
• #eye_of_round_roast
• #how_to_cook_eye_of_round
• #bbq_eye_of_round
• #beef
• #roast_beef
• #reverse_sear