Help with lunch meat?

[crmelectrical]

Looking for any help or advice on smoking meat to be sliced into lunch meat. Any help will be greatly appreciated. Im looking to try something new to smoke besides my tried and true ribs/brisket/shoulder norm. I have recently restored a vintage globe slicer and would love the chance to put it into some use. Thanks for the help!

 

[pineywoods]

Get a sirloin tip roast. Just season with salt, pepper, and garlic. Put it into a 225 degree smoker using your favorite wood I use pecan or cherry for this smoke but thats just my tastes. When it reaches 138-140 degrees internal pull it off and foil over it on the tray. Once cooled a bit place it in the fridge to get cold I usually slice the next morning. Set that slicer to slice it very thin once sliced leave out enough for some meal and vacuum seal 1/2 lb or 1 lb bags and freeze them for later.

Top round roasts will work for this too.

 

[pineywoods]

Turkey Breasts super cold slice well.

Pastrami is pretty easy to do in the smoker too