roast in an oven, covered @350 until an internal of 160F, let cool then put in the fridge overnight, then slice. Meat slices better when cold!
For an even tastier treat brine the roast for a couple of days in a solution of 1 cup coarse salt, 1 cup brown sugar, 1Tbs. pickling spice, 1tsp cure #1, 20 cups water. Remove from the brine ,pat dry then smear it with a few cloves of crushed garlic. Nowcoat it with a mixture of goarse ground black pepper, coarse ground corriander seed, about 3 Tbs of each ground coarseshould do it.Then smoke the roast in your smoker to 160 F internal. Let cool, referigerate overnight and then slice, you have Pastrami