Get a 4-pound eye of round roast beef and put some olive oil on the meat to use as a binder for seasoning.

Season using the armadillo pepper beef rub. Go heavy on the seasoning since it’s a thick cut of beef.

Place the cut of meat into the Bradley Smoker P10 and stick it with the meat probe.

Set at 250 degrees (121.1 Celsius) with mesquite bisquettes for 1 hour.

Then take the cut of meat outside of the smoker and you can either use a cast iron pot if you wanted, but in the video, I use a grill gun to darken the meat.

Turn it over and grill the other side with the gun. Let it cool off and stick it in the fridge for 45-55 minutes.

Time to slice it up and enjoy.