Smoked Eye Of The Round

• 1/2 c. Worcestershire sauce
• 1/2 c. teriyaki sauce
• 1/4 c. plus 2 Tbsp. lemon juice
• 1/4 c. white wine vinegar
• 2 Tbsp. seasoned salt
• 1 (4 to 5 lb.) eye of round roast

1. Combine first 5 ingredients in a small bowl; mix well.
2. Place roast in a large shallow dish; pour marinade over top and cover tightly.
3. Marinate in refrigerator 12 to 24 hours, turning occasionally.
4. Remove roast from marinade and set aside.
5. Prepare charcoal fire in smoker and let burn 10 to 15 minutes.
6. Place water pan in smoker and fill with water.
7. Place roast on food rack.
8. Cover with smoker lid and cook 6 to 7 hours, refilling water pan and adding charcoal as needed.
9. Remove roast from food rack.
10. Let stand 10 minutes.
11. Slice roast thinly to serve.

worcestershire sauce, teriyaki sauce, lemon juice, white wine vinegar, salt, round roast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726022 (may not work)