1. Prepare Big Green Egg or other grill/smoker for indirect cooking at 325 degrees. Add a few chunks of Hickory wood to the hot coals for smoke flavor.
2. Trim fat from outer surface of top sirloin roast. Combine salt, pepper, garlic, onion, herbs, and crushed pepper in a small bowl.
3. Spritz the surface of the roast with water and apply a good coat of the seasoning to the surface. Reserve the remaining seasoning.
4. Place a 9×13” baking pan on the Big Green Egg and pour in 6 cups of water. Add the beef bouillon cubes and dissolve. Add a teaspoon of the left over seasoning to the mixture for flavor.
5. Place a wire baking rack over the pan and sit the top sirloin roast on the rack. Insert a wired probe thermometer and smoke until the internal temperature reaches 125-130 degrees about 2 hours cook time.
6. Remove the roast from the pit, pour the beef juice into a large container and place the roast in the baking pan. Loosely cover the roast with aluminum foil and refrigerate for a minimum of 3 hours or overnight to completely cool. Place the container with the beef juice in the refrigerator as well.
7. Remove any fat from the top of the liquid and pour the liquid into a crockpot and bring to a simmer.
8. Slice the bell peppers into 1/4” strips. Place an iron skillet on the grill or indoors on the range. Add the olive oil, pepper slices, and AP seasoning and sauté until tender.
9. Slice the Roast as thin as possible with a knife or use a meat slicer.

To Assemble the famous Chicago Italian Beef Sandwich:

1. Split French Roll in half lengthwise (don’t cut all the way through the bread)
2. Place several slices of the beef in the simmering beef juice for 1 minute
3. Ladle a little of the beef juice on the bread followed by a pile of the warm Italian beef
4. Add a few strips of sautéed green bell pepper and another ladle of Beef juice.
5. Top with giardiniera and dip the whole sandwich in the simmering juice for the “full” effect.