Get 3 full packages of sub rolls from Walmart (trust me these are the best ones)
2 bay leaves
1 whole head of garlic
2 pounds of sliced provolone cheese sliced kinda thin.

6 Cups of beef stock
10-12lb sirloin tip roast
1/8 cup cracked black pepper
1/4 cup steak seasoning (different each time)
1/4 cup onion flakes
1/8 cup garlic powder
3TBSP paprika
3TBSP red pepper flakes
*grind all of the above together into a powder and coat the roast in it*

Smoking in a Bradley Smoker at 220 degrees for 8-10 hours using cabelas smoking bisquettes infused with thyme, rosemary and pepper.

You can also use another wood but be careful with hickory or mesquite as they tend to make the outside acrid with that long of a smoke.

Finish in the oven if necessary to an internal temp of 135 degrees then wrap in heavy duty aluminum foil 2 full layers and then wrap in a couple of beach towels and put in a cooler for 4 hours.

Once this is done then put in the fridge overnight.

Slice very thin almost shaving it.

In a crock pot put 2 cups water and 6 cups beef stock with a whole head of garlic broken into cloves and 2 bay leaves. Heat this up and cook for about 2 hours on high.

Put in your meat and let it get hot then serve.

Here’s the setup for the sandwiches.

Slice down the middle and put cheese on it then broil in the oven until the cheese melts and put a heapin helpin of the meat on it.

If you have some chicago pepper mix this works FANTASTIC with it as well.. or horseradish if you desire.