Step 1

Trim the eye of round to remove surface fat and silverskin.

Step 2

Apply a thin coat of yellow mustard all over the beef.

Step 3

Combine the dry rub ingredients and mix well.

Step 4

Liberally season the eye of round with the dry rub on all sides.

Step 5

Let the rub melt into the beef for at least 30 minutes.

Step 6

Set your smoker to 225F using hickory.

Step 7

Smoke the beef for about 90 minutes or until the rub has set into a crust.

Step 8

Combine the Beef Baste ingredients and mix well.

Step 9

Baste (or spray) the eye of round with the Beef Baste every 10-15 minutes.

Step 10

Continue smoking the beef until it reaches an internal temperature of 130-135F. Total cook time will be around 2 hours.

Step 11

Remove the meat from the smoker and slice thinly across the grain.