A while back I did a huge roast smoke for sliced roast beef, I scaled it back a little this time but i figured I'd show it anyways. For anyone who hasnt tried a roast yet, it really is a must.
9.5lb top round with a basic beef rub overnight, then smoked at 215 for about 4hours until 140 internal. Immediately chill overnight, slice the next day. I used a slicer, but once its chilled I think even a thin sharp carving knife would do the job. enjoy!
After the night in the fridge
After the smoke, ready for a wrap and into the fridge again overnight
id be glad to answer anyones questions. This stuff is so good