Roast Beef Sammies

An eye of the round will work, as will a rump. Jeff's rub will work. I like to marinate them like for GYPC's Italian beef sandwiches. http://www.smokingmeatforums.com/for...ead.php?t=1605

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey

OMG HOW could yo forget them Italian Sammies? They are so good! Speaking of which where has the most talented mistro been? Out getting famous I hope!

Cajun ...I have done 2 boneless cross ribs in the smoker recently to use for steak subs ...the first I pulled ,foiled n coolered at 170 ....too dry ....the second done the same way but pulled at 160 ...much better ...on both roasts I used my usual rub and smoked with apple wood at 225 till the internal temp was met.

after cooling slice to your desired thickness ( we like ours thin ) use a steak bun , or such....I used a portugese roll buttered with garlic butter and broiled till toasted....then put some sauce of your liking on one side and some cheese grated on the other side ( I use havarti with jalopeno peppers in it ) ...cover the sauce side with meat and put more grated cheese on top of the meat...then place under a broiler again to melt the cheese ......top with thinly sliced green peppers,onions and potobello mushrooms....enjoy ...very yummy IMHO.

i think he's still celebrating his anniversary..
i used a rump roast for those sammies and invested in a waring pro slicer from lowe's for $90.00, darn good investment. the sammies are awesome.