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Egging turkey & roast beef for slicing sandwich meat

I've borrowed a slicer and would like to cook my own turkey breast and roast beef for slicing sandwich meat. Like a sub shop only DIY (and better). I'd like some advice on what meat to buy. Turkey for example comes in various frozen/fresh, white meat/dark meat, and then bone in/boneless. Frankly, sometimes it can be difficult to find just an uncooked boneless turkey breast. (possibly I'm looking wrong store or section or wrong time of year?). Once I figure out what to by, I'll likely brine the breast and then apple wood smoke. Any suggested rub/seasoning? 

For Roast beef, what type of cut should I go with? Bottom Round or "eye" round? I'd like quality not necessarily cheap. Any wood to smoke it? What about rub/seasoning? 

Thanks for the advice! 

Small & Large BGE

Nashville, TN

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