This recipe from SERIOUS BBQ
is probably the most elaborate roast beef sandwich I’ve ever made. The end results were worth the effort. The journey began with the application of slather of Dijon mustard, red wine vinegar and Worcestershire sauce. Once this was done a rub was applied and the 3 pound top round beef roast went into a sealed, but not vacuumed, FoodSaver bag which then went into the fridge for 2 hours. The meat went onto the smoker which was using hickory chunks and was running at 250 degrees. The roast was pulled at a temperature of 115 degrees. The roast rested for 30 minutes and then was wrapped in foil for a trip out to the grill for indirect cooking at 375 degrees. The roast was taken off at a temperature of 125, which took about 30 more minutes. The roast went straight from the foil wrap to being wrapped in plastic wrap which was covered in garlic slivers and thyme sprigs. The garlic and thyme were pressed onto all sides of the roast by the plastic wrap. The roast was allowed to cool to room temp before being unwrapped and sliced. Then it was time to make the sandwiches which I’ll describe in the photos. The roast beef was extremely tender and had a complex flavor consisting of the hickory smoke, garlic and thyme from the wrapping mixture and spiciness from the rub. This was a very tasty roast beef recipe and I am looking forward to making some of the sandwich combos with the leftovers.