Need some roast beef this weekend.....

Off the egg and on the cooling rack for even cooling. 

JacksDad said:

NorthPilot06 said:

@Sea2Ski what cut of meat do you find works best for the roast beef?

Yes, great question, I am curious also, because I want to do this soon! 

Depends on the situation. For fancy meals (mother’s day, christening’s, a major milestone birthday) I may use a tenderloin if only for a few people.  I have done ribeye roast, sirloin roast, dry-aged ribeye... you name it, but I usually go with the cheaper cut of the bottom round. With that being said, I usually stay away from the eye round (which is usually separated from the rest anyway.) For even cooking, look for a center cut of the bottom round if possible. The more square the better, but if some like rare and some like well, tapered is what you are after. 
Since you are probably going to want to slice it thin, the tenderness of the cut is not that important. I love my small slicer. Light, portable, sharp as hell and it does everything I want it to do - including paper thin roast beef.

It is a easy cook that is very rewarding. Give it a try! Cook into slow so it is evenly cooked throughout, and remember carryover cooking. And finally, the rub is not that critical. You can really pack it on since the “body” to “rubbed surface area” ratio is very small. 

@Griffin I really did not time it as I go by temp, but I would say 2.5 - 3 hours at 225F’ish dome temp.