I picked up some bottom rounds and was thinking of cold cuts. The egg has been giving better than deli grade lunch meats with pastrami, ham, and turkey (all smoked of course)
Any ideas or should I just go with a Montreal seasoning on the outside? I did a beef tenderloin for the mother in laws B day dinner, and couldn't help but think of how great that would have been for sammies. I used Penzeys Spices, English Prime Rib Rub on that, but we ate all 6.5lbs. (what hogs)
Thanks as always folks.