Did a quick rub down of evoo, salt, pepper, dried rosemary, onion powder,and garlic powder, and placed over Chef Jimmy's Au Jus veggies of red onion, celery, carrots, and garlic,
Smoked in my MES30 until an IT of 132. (Sorry no smoker pics.)
Sliced with my cheap deli slicer and put on hoagie roll with my smoked mozzarella
Completed the jus by simmering veggies and broth in red wine for 30 minutes.
It turned out great. Next time, I'd like to take a day to marinate the beef. But all in all, a great inspired dish for the fam to enjoy.