Barbecued Roast Beef on a Bun

I've always tried to avoid arguments about what is, or is not, "barbecue." No matter how valid your points are, if someone has called grilling ribs in the backyard "barbecuing" all of their lives, you're not going to get them to change their vocabulary — nor should you. I fully understand the history and what it's suppose to mean, but as far as I'm concerned, if it's meat cooked on, or near, what is, or used to be, a fire, I'm okay with calling it barbecued. Semantics aside, this "barbecued" roast beef on a bun was very, very good, and that's all that should really matter.

I couldn't resist buying the discounted Snake River Farms "wagyu" top round seen in the video, but any thick cut slab of beef will work. The key is not to rush things. Also, you'll need to give it the full 24 hours with the dry rub if you can, as well as an overnight bath in the wet rub. And as long as you remember to let the meat rest, and to slice it as thin as you can, your patience will be rewarded. And during those two days of prep you can decide what exactly you're going to call it. Enjoy!

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