Making beef samich meet

[Beaver]

Edit: samich meet? Wtf do you say when introduced to a roast?

I have half a cow in my freezer. I have a smoker (big chief). I have a meat slicer. I (and my family) have need of sammich meat often. I just pulled a 3lb 11oz baron of beef roast from the freezer.

I'm thinking I should be able to make this work. I was thinking a bit of some kinda sauce (A1 or mix up my own) bit of s&p, garlic, onion pow or steak spice maybe stab a few cloves of garlic into it. Stick it on the smoker for a few hours. Cool it. Slice it.

Any experience in the collective? Advice?

[Beaver]

I've also got hams to turn into samich meat but one thing at a time.

[4matic]

I wouldn't smoke a roast beef. Let it get to room temp before cooking it. If it's good beef you don't need a lot of flavoring imo. I also like a caramelized bark so on a cut that small preheat oven to 500 put the meat in and turn the oven off.