Armenian Beef and Lamb Charcuterie Board

Method

1. Prepare the meats by seasoning with salt, pepper, and garlic.
2. Roll the meats tightly and secure with kitchen twine.
3. Smoke the meats at 160°F (71°C) for 2 hours.
4. Slice and arrange on a board with flatbread, pickles, and cheese.
5. Serve at room temperature.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.