09/02/2023
I complained to a chef friend of mine that my eye of round roast wasn't very tender and ended up kinda dry. He told me to treat it like a brisket. So I rubbed it and sealed it up overnight. Then I injected it and smoked it for a few hours, then wrapped it up and finished it in the oven. (205F). It turned out great! (I still melted some butter on my slice.) 😋
