Smoked Italian Beef Sandwiches (My version) The beef is smoked until tender but still sliceable — usually around 130-140F internal temp. After resting, it’s sliced paper thin against the grain (a meat slicer or sharp knife works best). Then it’s dipped back into the warm au jus to soak up flavor and stay juicy. Result: tender, flavorful slices that stack perfectly in a roll and still have bite. Assemble the sandwiches: Toast hoagie rolls on your Blackstone griddle for a light crunch. Load up wit