Smoked Roast Beef

 

I have never done this, but if you follow my blog, you know that I will...  some day...

Ingredients

4 pound Eye of Round roast beef

Olive Oil

Your Favorite Rub recipe

Stuff you will need

Bradley Smoker

Cutting board

Sharp Knife

Directions

Get a 4 pound Eye of Round roast beef. Put some olive oil on the meat to use as a binder for seasoning.

Go heavy on the seasoning since it’s a thick cut of beef.

Place the cut of meat into the Bradley Smoker

Set the smoker to 250 degrees F (121.1 Celsius) with enough mesquite bisquettes for 1 hour.

Another hour in the smoker, or, until the internal temperature gets to 125 F (51.7 Celsius).

Let it cool off and stick it in the fridge for 45-55 minutes.

Time to slice it up (as thin as you reasonably can) and enjoy in a sandwich.  If you got a meat slicer, time to break that bad boy out to save your knives.