I started a 7# eye of round roast beef this morning to make Cajun roast beef for Po Boy sandwiches for tomorrowâ€™s family dinner. Here is the roast straight out of the cry o vac pac. Since this is for sandwiches I donâ€™t want much fat on it. I trimmed the fat and silvery stuff like a membrane off and got my stuff for the rub ready. Here it is all rubbed and ready to hit the smoker. When itâ€™s finished today it will get foiled and cooled overnight for slicing thin tomorrow morning. I take it to 180* for a well done roast for sandwiches. 170* gives a light pink center if you prefer. I save the juices and mix them with water, milk and Tonyâ€™s creole gravy mix for a gravy to pour on and dip the Po Boys in. Iâ€™ll try to get pics after I slice it tomorrow, but it gets pretty hectic around here on Sunday mornings.