Barbecued roast beef on a bun

Mix kosher salt, white sugar, black pepper and cayenne into a dry rub.

Apply half the rub to each side of the beef, rubbing or patting it in well.

Set on a rack over a sheet pan and refrigerate 12 to 24 hours to dry brine, flipping halfway.

Mix a wet rub of barbecue sauce, apple cider vinegar, a spoon of Dijon mustard, a little turmeric and a few cloves of crushed garlic.

Put the beef in a dish, pour over half the wet rub and poke it in with two forks for a good minute per side, making lots of holes; repeat on the other side and spoon the excess over the top.

Wrap and refrigerate 4 to 12 hours.

Unwrap and scrape some of the excess wet rub off the surface.

Grill about 7 to 10 minutes per side to the desired doneness, giving each side about 5 minutes then flipping every minute or so; let the surface blacken.

Pull at about 120 internal, wrap tightly in foil on a plate and rest at least 15 minutes, to about 130 for medium rare.

Slice thinly at a slight angle with a sharp knife; toss the slices in the accumulated juices.

Spread a hamburger bun with mayo, add a few pickles and a bun's worth of slices, and optionally drizzle with barbecue sauce.