Smoky Jalapeño Eye of Round Roast

1.Preheat your smoker to 225°F (107°C).

2.In a small bowl, mix together the smoked paprika, garlic powder, onion powder, brown sugar, cumin, black pepper, and salt to create a dry rub.

3.Pat the eye of round roast dry with paper towels and rub the olive oil all over the meat.

4.Generously apply the dry rub to the roast, ensuring it is evenly coated on all sides.

5.Place the sliced jalapeños on top of the roast, pressing them into the meat to adhere.

6.Transfer the roast to the smoker and insert a meat thermometer into the thickest part of the roast.

7.Smoke the roast for about 3-4 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.

8.During the last hour of smoking, baste the roast with beef broth every 20 minutes to keep it moist and enhance the flavor.

9.Once the desired temperature is reached, remove the roast from the smoker and let it rest for at least 15-20 minutes before slicing.

10.Slice the roast thinly against the grain and serve with the smoked jalapeños on top.