Made some homemade deli meat today. Roast beef was made using eye of round. Rub from Meat Church - Holy Cow. Smoked to internal temp of 130F, rested for an hour to 135F. Pork loin, for a ham alternative. Rub from Meat Church - Honey Bacon BBQ Smoked to internal temp of 140F, rested to 145F. Both smoked at 250F until internal temp reached, then pulled and rested. Vaccum sealed and put in refrigerator overnight. Hand sliced. Super tasty.