Steps
- Remove the Salt & Pepper roast from the packaging and place straight in the Smoker or BBQ set to roughly 130C indirect cooking temp.
- Allow to cook for 45-50 minutes until you have hit an internal temp of 54C, then remove.
- Rest on a chopping board for 15 minutes.
- Meanwhile toast your Turkish Bread in a hot pan until golden brown.
- Sear the fat cap of the Salt & Pepper Roast in the hot pan and cook for 3-4 minutes until a nice crust has formed.
- Slice the roast thin and then set aside.
- On the toasted base of the Turkish Bread add a layer of your favourite relish, fresh rocket and sliced tomato.
- Place the slices of smoked beef on top then 3 slices of Swiss cheese.
- Melt the cheese with a blow torch if possible.
- Spread a combination of horseradish cream and mayonnaise on the top bun and close.
- Slice in half and serve
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