I generally use eye round for pit beef. I either do it on a infrared cooker or smoker. I like it just about walking so cook until 125 internal temp. I usually trim it up add salt, pepper, garlic powder and onion powder, If I smoke leave the seasoned eye round in the refrig for 24 hours (pellicle), toss in the smoker at 225degrees F until it reaches desired temp (125 for me). Take it off the smoker , let it rest and let the Hobart Slicer work it’s magic. I go real thin to just about chipping or shaving. Can’t imagine anything more tender. I have also made a marinade of lemons/oranges with a-1 but I really like it simple and let the meat speak for itself.