Can someone point me in the right direction of making my own sliced roast beef for sandwhiches? Thinly sliced, like you would purchase from a store?
I have a slicer but have yet to try any sort of beef on my smoker. Since my wife is prego and cannot have cold meat sandwhiches, at least the store bought stuff, I'm thinking this might be something she'd like.
I'm just curious what the best cut of meat is to use for it..
Thanks in advance!