Smoked a small boneless deer roast on the smoker & took to internal temp of 140. Pulled from smoker & let rest in cooler for 1 hr. Sliced it real thin. Sauteed some bell peppers & onions. Put it all on a hoagie bun & topped with provolone cheese & had myself one of the best Philly Cheesesteaks I have ever had. Super easy & plenty of leftovers for the rest of the week.