Here is a simple recipe for making a great French Dip. Start with a eye of round roast (about 2 pounds), rub with olive oil, season with black pepper and garlic salt. Smoke cook at 225F with 2 oz. hickory to an internal temp of about 146-148F then hold at 140F for about an hour. Remove from smoker and wrap with foil and refridgerate overnight. Using a slicer, slice thin and serve au jus on a buttered bun or roll. The seasonings of course may be altered to taste. I found it takes about three and a half hours to reach 146F.
If you are looking for something new and simple, give this a try. My family really enjoys the meal and the left overs, if there are any, make a great sandwich.
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