eye of round or top round- smoke to 140-150- wrap & rest then thin slice ( marinade or spice to your liking- i prefer balsamic & beer soak)we'll get to that later. broil or toast @ 450 for 15 mins on a hoagie bunw/ swiss,provalone,& any cheese of your choice. top off w/ lettuce,toms,slivered bell peppers,red onion,& sliced black olives. use the juices for au jus & serve w/ bleu cheese sauce & smoked horse raddish dip or basil mayo greek style(hence the balsamic marinade for the meat).or add soflaquer jeff's pulled pork finishing sauce. sides- wedge out some taters & sprinkle or rub w/ tony cachere's creole seasoning,lowrey's season salt or/and cavender's greek seasoning & spray oil oven cook @ 400 for 45 mins or deep fry w/ cider vinegar slaw & cold frosty beverage.i'd actually recommend this w/ a beck's, grolsh,pete's wickedale, or just rootbeer or ided tea.