This thread here inspired me to try some roast beef for sammiches.
I don't have a deli slicer so not sure how i'm going to slice it thin.
Since this is just a test for myself all I got was a 2lbs choice beef of eye round roast.
Marinated it over night with some worcestershire then used a mixture of traeger prime rib rub and sweet rub.
rubbed and ready to go in the fridge for the night
on the smoker this afternoon.
refreshments for the afternoon
after about 3 hours at around 180-220 it reached internal temp of 135.
tried to save the beef drippings to make an au jus but there weren't any... oh well
it's now sitting in plastic wrap and foil resting. now to figure out how to try and slice some of it thin.