I decided it was a good plan to prepare this as a pit beef style roast (based upon recommendations from the BBQ Brethren's Smokejumper). I had already rubbed the meat with a new rub product three days ago to give it time to work on the roast. I also put 1/2 cup Worcestershire sauce and 1 tablespoon of vinegar in the bag that I stored the meat in. The roast was then put on the kettle at 250F for three hours until it reached 130F internal. Here is it cooked and rested.
These are the sandwiches with a home made mustard/wasabi sauce to complement the beef. I think people often associate mustard sauces with pork and sausage, but, it complements roasted beef wonderfully and with the kick of horseradish and wasabi lent by the wasabi powder, it really adds a zing to the sauce. Here is another shot.Once the sandwich was closed down and squished a bit, the hot jus and the mustard sauce joined to make the bread and meat come together into an incredible whole. Next time though, giardiniera will be added.