Local butcher had eye of round on sale. Picked up a 2lb roast. Rubbed down with a rub of garlic,salt and pepper. Sliced a large onion in half and placed the roast on top. Added some beef stock to the pan. Loaded up the smoker box with some cherry chips and a couple charcoal briquettes. Smoker set at 225. Shooting for an internal temp of 130- 140.

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