Smoked roast beef sandwiches

A party favorite is our smoked roast beef sandwiches, thinly sliced, on a bun w melted provolone cheese.

Thinly sliced roast beef. Drizzle with BBQ sauce. Add provolone cheese, melt with hot air gun.

Smoked eye round prior to slicing

Begin with eye round roast beef. It is super lean and extremely low fat content. Trim off all of the fat cap (excess fat blocks the smoke and seasoning, and can create flare-ups during cooking).

Prepare an injection solution of low sodium beef broth, infused w fresh garlic slivers. Give the garlic some time (a couple hours) to flavor the broth.

Inject the beef with the solution. A variation is to inject the raw meat with Coca-Cola.

Beef seasonings. Sprinkle butchers phosphate lightly over all surfaces, followed by Accent. Add a few squirts of worcestshire sauce and Head Country marinade, massage into the beef.

Coat thickly with Sound Q Willys II rub (or a good BBQ beef rub of your choice).

Using a sharp knife, insert garlic slivers (from the broth solution) into the sides of the meat.

Smoke at 180 (HI SMOKE) for 90-120 minutes.

Smoke at 225 for approx 1 hour, but use temp probes to monitor the internal temp of the meat. Target is 135 degrees (medium rare to medium). Probe occasionally with a good thermo pen to check tenderness and temp.

Remove the meat, and allow to rest/cool at room temp until no longer warm to the touch.

Slice the beef as thin as possible. I recommend a rotary electric food slicer. Eye roast can be chewy if not sliced micro thin.

Re-heat for serving by adding some beef broth solution or an au jus into a small pot (or crockpot) and dipping the beef.

I prefer to serve it on a roll, with melted provolone, grilled onions/peppers, and a touch of BBQ sauce. But that is up to you.

Willys II all purpose rub (great on beef or pork)

3/4 cup paprika

1/4 cup ground black pepper

1/4 cup coarse salt, either Kosher or Sea Salt

1/4 cup brown sugar

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

1/2 teaspoon cayenne (up to 2 teaspoons if you like it hot)