Roast Beef

[pensrock]

I did a roast beef yesterday and just got to slicing it up this morning. It came out fantastic.
Started with a 2-1/2 lb. eye of round roast.
Salt/pepper and garlic.
Preheated smoker to 260 F.
Put roast in then lowered temp to 225 F.
Smoked for one hour using hickory.
Went till IT was 138 F. Then FTC till cooled, then into the fridge till this morning.
Sliced for sammies and tonights dinner. Came out a perfect medium in doneness.

Click pictures for larger view:

Roast warming up to room temp,


Seasoned and going into the smoker,


After one hour of hickory, smoker temp = 225 F,


IT = 138 F, ready for FTC,


Next morning, slicing for sammies and tonights dinner,


Finished slicing,

[squirtthecat]

Very nice!!   I almost grabbed an eye of round on Friday, but took the cheapo route.. 

By chance, what kind of slicer do you have? 

[FLBentRider]

That looks GREAT pens!

[MAK DADDY]

Looks awesome, I need to get a slicer!

[Habanero Smoker]

I also did one yesterday. Found some sirloin tip roast on sale. I was feeling lazy so I used Lawry's Seasoned Pepper, that seasoning is really good on beef. I'm going to try it on brisket next.

[OU812]

Daaaaaaaaaaaam that looks gooooood   ;D

They have eye of round on sale this week and now I have to go pick up a bunch, this cut is what I like to make beef jerky with also.

[HawkeyeSmokes]

Looks great indeed Pens!

[pensrock]

Thanks everyone, it really tastes good. Will be doing this again.  :)

Squirt, Its a Chefs Choice Model 610. Has a serrated blade and cuts everything very well. I cut up two kinds of cheese today as well as the roast beef and a stick of pepperoni.

[squirtthecat]

Squirt, Its a Chefs Choice Model 610. Has a serrated blade and cuts everything very well. I cut up two kinds of cheese today as well as the roast beef and a stick of pepperoni.

Thanks Pens.   My coworker has that very one that I've borrowed a couple times.  Worked great.

I, however, bought an inferior model (to be nameless), that doesn't cut very well is is so light it wants to dance around on the counter top.   I'll be making someone a helluva deal on it soon.

Roast Beast looks great!

[ArnieM]

Pens, I have the same slicer with the serrated and plain blades.  It's fairly inexpensive and mostly plastic but works really well.  Cleanup isn't that bad either but I only use it when I have a fair amount of stuff to slice.  If a bunch of people are coming for burgers, I'll use it to slice up onions, tomatoes and block cheese.  Otherwise, a knife works pretty well.

Here's a link to it on Amazon if anyone is interested.  http://www.amazon.com/Choice-610-Premium-Electric-Slicer/dp/B0002AKCOC/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1255044996&sr=1-1

And, yep, that beef looks really nice.  I've never sliced up the eye round for sammies.  I was waiting for the sirloin roast to go on sale.  But, I think I'll give the eye round a try.

[watchdog56]

That looks great pens just picked up a couple of bottom rounds tonight. Will have to try that some day.

[ArnieM]

pens, I'm new at beef.

I just got a 5+ pound sirloin roast today, 1.99/lb.  I'm going to do it up tomorrow.

I noticed you didn't mention a rub.  I was thinking of my (commercial) Kansas City steak rub.  I was also thinking of 2 hours of Hickory but noticed you only did one hour. 

So, here's my dilemma.  Rub or not.  One or two hours of smoke.  I still want it to taste like beef when I get done. 

I will do it on my slicer for dinner and later for sammies.  I'll probably use a light, thin gravy for dinner.

I'd appreciate suggestions based on your (and everyone else's) experience.

Thanks.

[HawkeyeSmokes]

pens, I'm new at beef.

I just got a 5+ pound sirloin roast today, 1.99/lb.  I'm going to do it up tomorrow.

I noticed you didn't mention a rub.  I was thinking of my (commercial) Kansas City steak rub.  I was also thinking of 2 hours of Hickory but noticed you only did one hour. 

So, here's my dilemma.  Rub or not.  One or two hours of smoke.  I still want it to taste like beef when I get done. 

I will do it on my slicer for dinner and later for sammies.  I'll probably use a light, thin gravy for dinner.

I'd appreciate suggestions based on your (and everyone else's) experience.

Thanks.

I don't think you could go wrong with the dalmatian rub, salt and pepper. A little garlic and onion powder might be good to, don't think any of those would mask the taste of the meat. Penzeys English Prime Rib Rub  would be good to. I've used CYM on the rotisserie but think that might be a bit much here. By the way, I see you joined the geriatric group as your a senior member.  ;D

[ArnieM]

I don't think you could go wrong with the dalmatian rub, salt and pepper.
I'll probably just go with the S&P.  That's what I usually do when I just stick it in the oven.
A little garlic and onion powder might be good to, don't think any of those would mask the taste of the meat.

Penzeys English Prime Rib Rub  would be good to. I've heard this rub mentioned but never tried it.  It seems like Penzeys has lots of good stuff.

I've used CYM on the rotisserie but think that might be a bit much here.

By the way, I see you joined the geriatric group as your a senior member.  ;D
It took me a moment to get it; the synapses aren't firing the way they used to, among other things.  >:(  Post count is interesting but I think people should be voted into brackets based upon what they have contributed.  Anyone can reply with a bunch of happy faces for a post but it doesn't do much for the OP; just ups the post count.  I really consider myself junior, at best.  Heck, I haven't even smoked any sausage yet!  But I plan on doing some kielbasa real soon now.  ;D

Thanks for your input Hawkeye.

[pensrock]

Arnie, I just seen the post but I did not use a rub, just salt/pepper/garlic I only did a one hour smoke cause I did not want it too smokey. I was real happy with the results.