Oak Smoked Roast Beef with Texas Beef BBQ Rub
Deli-style roast beef has long been a staple in butcher shops, diners, and sandwich counters. Growing up, it was one of those cold cuts you could always count on to make a hearty sandwich piled high with mustard and pickles. The eye of round roast, while lean, is perfect for this style because it can be smoked gently, seared for a flavorful crust, and then chilled until firm enough to slice paper thin. Smoking the beef over oak brings a distinctly Texan depth of flavor, a nod to the slow-smoked traditions of Central Texas barbecue. What sets this recipe apart is the seasoning. With Texas Beef BBQ Rub, the roast is infused with a bold combination of salt, pepper, garlic, onion, and bell pepper that elevates the natural richness of the meat. Once chilled and thinly sliced, the roast beef takes on the classic deli texture but with layers of smoke and spice that store-bought versions simply cannot match. This recipe honors the old-school deli tradition while giving it a Texas barbecue edge that belongs on any sandwich platter or Sunday table.
