Has anyone made a deli style smoked roast beef?
I've smoked eye of round with both hickory and oak(prefer oak) for 3 hours until 135ish (flipping over half way thru) cooled and wrapped over night, sliced thin next day. We prefer rare.
I've done eye of round and bottom round with 3 hours of pecan, also to an IT of 135-140 cooled and sliced the next day. So far they've always turned out great.
I've not done that, but I have cured eye of round then smoked it long and low to make dried beef. Love that stuff.
Quote from: SiFumar on May 15, 2014, 04:16:27 PM
I've smoked eye of round with both hickory and oak(prefer oak) for 3 hours until 135ish (flipping over half way thru) cooled and wrapped over night, sliced thin next day. We prefer rare.
I do this. I don't usually flip, though. 135 makes a nice rare roast beef. I prefer oak. The rest of my family prefers apple, which gives the outside a nice sweet flavor.
In fact, I am doing one tomorrow for my dad and son to take on a hunting trip.
I have trimmed all fat, which makes the whole thing more tender, and I have just slid out of the cryovac onto a Bradley rack when in a hurry. Both ways are great, IMO.
Sliced 1/2 pound packs of this are a staple in my freezer.
If it is within your budget, use a whole boneless top loin. It makes excellent roast beef for sandwiches.
Smoked Top Loin (http://www.susanminor.org/forums/showthread.php?446-Smoked-Top-Loin-with-Garlic-Herb-Crust&p=696#post696)
You can use any crust toping you like, but I feel you must use the egg white.
The only reason I flip mine is I have the OBS with no mods found the bottom cooked little more and i wanted the final product to be a bit more evn looking. ;D
Quote from: SiFumar on May 16, 2014, 08:36:10 AM
The only reason I flip mine is I have the OBS with no mods found the bottom cooked little more and i wanted the final product to be a bit more evn looking. ;D
I can see that. Also, forgot to mention I cook at 225 F.
Thanks everyone for some good ideas. I will do some experimenting with the seasonings as well. I am definitely try that top loin recipe. Thanks again. Should be fun.
This week's eye round:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2337_zps6816c466.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2338_zps112035f9.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2339_zpseae9d0a2.jpg)
Beautieous!!!
What would one do to the beef to get it that super tender cold cut texture?
G-man941-
Did you use any kind of cure on the eye round in the pics? Some seem to show just a little bit of the irridescent sheen that I get on my dried beef when I make it.
Quote from: tailfeathers on May 19, 2014, 11:25:08 AM
G-man941-
Did you use any kind of cure on the eye round in the pics? Some seem to show just a little bit of the irridescent sheen that I get on my dried beef when I make it.
No cure -- just salt and pepper. I only get that sometimes on the beef. It happens often on fresh tuna. It has something to do with moisture content, I think.
Quote from: Grouperman941 on May 19, 2014, 07:35:32 PM
Quote from: tailfeathers on May 19, 2014, 11:25:08 AM
G-man941-
Did you use any kind of cure on the eye round in the pics? Some seem to show just a little bit of the irridescent sheen that I get on my dried beef when I make it.
No cure -- just salt and pepper. I only get that sometimes on the beef. It happens often on fresh tuna. It has something to do with moisture content, I think.
The effect is called birefringence. :)
Does anyone have any insight on how to get that tender texture found in commercial roast beef cold cuts?
Quote from: kayes on May 20, 2014, 09:15:51 AM
Does anyone have any insight on how to get that tender texture found in commercial roast beef cold cuts?
Not sure what you mean. The eye rounds I do are just about as tender as any of the commercial product I have bought. Sometimes moreso. I suspect using better cuts of meat (like the recipe in this thread) would make softer cold cuts. Maybe cure softens it up, but I'd think that alters the flavor.
Cook it LONG and SLOW. The Bradley is a perfect tool for this as most ovens and BBQs don't go much lower than 225. Cook a five pound roast at 175 for 4 hours and 200 for 3 hours. You will be surprised how tender they will be. Use a good meat thermometer to make sure you are taking it out at no more than 135 IT. I got my Bradley specifically for making sausage and slow cooking beef roasts and it does this very well. I might add that I have a second element and PID to keep the temps almost exact.
The chefs in the know will cook at a very low temp as already been said. You can make a roast be juicy in the center by searing first and then cooking at a high temp 400-500 for a brief time them finishing at a lower temp. But what you get is a graded product from overcooked on the outside to almost rare in the center. To get the entire meat to be medium rare - cook at a low temp and reverse sear if you must.