Ingredients

• 1 lb Eye Of Round Roast dry brined for 6+ hours or overnight.

• Dry brine with 2-3 tbsp Kosher Salt or a salt forward beef rub.

Directions

1. If you use the beef rub, don't add another rub before smoking. If you use salt, before smoking add a salt free or low sodium rub.

2. Smoke low and slow in your smoker at 225°-250° until 115° internal temperature. Let rest for 10-20 minutes.

3. Slice thin for sandwiches.