Beef shoulder

What kind of rub did you use? I was thinking about doing some of this very soon, and was going to use salt, pepper, and some garlic and garlic seasoning.

Did you let the beef cool way down before slicing. My experience is that it slices much better the next day. Sounds delicious!

I used Big Ron's In The House rub, I've enjoyed it on beef.

Yes, I cooled the roast down then put it in the fridge overnight before slicing. I have an electric slicer which made it nice and thin but you are right it needs to be cold.

I have some eye of round I need to get used up. This should work ok for roast beef shouldn't it? I have been wanting to do some experimenting. What is your typical deli roast beef made out of? It is just about as good cold on a sandwich if done correctly.

We serve smoked brisket, pulled pork and breaded tenderloins from our concession trailer but have been wanting to experiment with a roast beef sandwich on a toasted hoagie bun with some french dip sauce. Not sure what the cost would be but if it was higher than the brisket it wouldn't be worth it.

When warming it up, any advice on technique? Microwave as needed or could it be done in larger quantities in a roaster and held for a few hours without drying it out?

I've used top sirloin butt, top round roast, bottom round roast and sirloin tip roast. They typically cost more than brisket, but you can get them when on sale and freeze or have them as a specialty item. Others may have had success with another cut. The top round made excellent sandwiches.

mbailey-I love a good french dip. Would dipping/holding the sliced beef in the hot jus warm the meat enough to serve?

Setting in the au jus for a few minutes would warm up the meat. Holding for any length of time may toughen it up. Maybe MaxQue can weigh in.

I've tried eye of round and I felt it was too lean. Unless you can slice it paper thin it will definitely toughen up in the au jus.

Padrefan98 that's exactly what I do - undercook the meat, then use the hot au jus to bring it up to perfect temp.