Austin-Style Sous-B-Q Deli Beef

Phase 1: The Prep & The Glue

1. Trim: Remove any heavy silver skin from the 7-lb eye of round. Leave any thin layers of fat; they will carry the smoke.
2. Mix the Glue: In a small bowl, whisk the Better Than Bouillon, Worcestershire, vinegar, and 1 tsp of pepper until smooth.
3. Apply the Glue: Using a silicone brush or gloved hand, apply 1.5 to 2 tablespoons of Umami Glue per pound of meat. For your 7-lb roast, use the entire batch. It should be a thick, dark coating.
4. Season: Generously coat the roast with the dry rub. Press the pepper into the glue so it’s fully "caked" on.

Phase 2: The Smoke

1. Preheat: Set your smoker to 180°F–200°F using Post Oak.
2. Smoke: Place the cold roast on the smoker. Smoke for 2 hours or until the internal temperature reaches 100°F.
3. Chill: Remove the meat and let it sit at room temperature for 10 minutes to stop the internal temp from rising further.

Phase 3: The Sous Vide (The Tenderizer)

1. Bag it: Place the smoked roast into a vacuum seal bag or a heavy-duty gallon freezer bag (using the displacement method).
2. Bath: Submerge in the sous vide at 128°F (53°C) for 24 hours.
3. Ice Bath: Once the timer is up, plunge the sealed bag into a 50/50 ice-water bath for 45 minutes. This is vital for thin slicing later.
4. Refrigerate: Keep the meat in the bag in the fridge for at least 12 hours (overnight).

Phase 4: The Oven Finish (The Crispy Edge)

1. Preheat: Set your oven to 475°F (245°C).
2. Dry the Surface: Remove the cold meat from the bag (save the juices!). Pat the exterior very gently with a paper towel.
3. The Blast: Place the roast on a wire rack over a baking sheet. Roast for 10 minutes.
4. Watch closely: You want the crust to sizzle and the pepper to turn jet black. Because the meat is stone-cold from the fridge, the inside will stay a perfect medium-rare.
5. Final Chill: Let it rest for 20 minutes in the fridge to firm back up before slicing.