Roast Beef

[cgaengineer]

I am interested in making roast beef for sandwiches and was planning on using one of those large sirloin roasts from Sams to make it. I would like to duplicate the store bought roast beef and was thinking the meat would need to be cured. My reason for the cure is that we cannot eat all of it in one night or even 3 and I would like to extend the shelf life a bit. My thoughts are to use Morton Tender Quick as the cure but am unsure of the amount of time per pound on such a large piece of beef.

Any tips or pointers?

[FLBentRider]

Curing is going to change the flavor to more like corned beef. If you want to proceed down that path you will need to inject and/or brine a piece of meat that thick to get it to cure all the way through.

I have replicated the deli roast beef, the trick is low and slow.

If you want to extend the shelf life, I would slice, vac seal and freeze.

Here is the thread when I did roast beef:

http://forum.bradleysmoker.com/index.php?topic=11005.0

[cgaengineer]

Curing is going to change the flavor to more like corned beef. If you want to proceed down that path you will need to inject and/or brine a piece of meat that thick to get it to cure all the way through.

I have replicated the deli roast beef, the trick is low and slow.

If you want to extend the shelf life, I would slice, vac seal and freeze.

Here is the thread when I did roast beef:

http://forum.bradleysmoker.com/index.php?topic=11005.0

Man that looked fantastic! The price for the amount of meat on those from Sams makes them a pretty good deal. When you freeze do you freeze sliced or chunks?

Any solutions you know of to extend the life without altering flavor much?

[FLBentRider]

I sliced it deli style and vac sealed in 1lb packages and froze.

[cgaengineer]

I sliced it deli style and vac sealed in 1lb packages and froze.

How was the texture and taste once thawed?

[FLBentRider]

I sliced it deli style and vac sealed in 1lb packages and froze.

How was the texture and taste once thawed?

To be honest I didn't get any. It got used for my high schoolers lunches. No complaints at all!

[KyNola]

FLBR is 1000% on point.  I wouldn't cure a beef roast if you're looking to do deli style roast beef.  Low and slow, then vac seal and freeze.

Kynola

[cgaengineer]

Thank y'all for the replies. I plan to pick one up the next time I am at Sams.

[cgaengineer]

Picked one up at Sams yesterday and I put a simple pepper/garlic/onion rub on it and its resting...will go on the grill when I get home today.

[ArnieM]

FYI, I did a sirloin roast in the oven this past Sunday, 3.6 pounds. 

I sprinkled it up with Road Kill Grill seasoning (S&P and other spices).  Roasted at an average temp of about 215-220.  It got done more quickly than I expected, going 44 minutes per pound for 125^oF IT.  Put it in FTC for about 4 hours.  Finished it in the oven at 450 for about 15 minutes just prior to dinner.  It came out really well.

[cgaengineer]

I'm gonna do this one on my Weber, indirect medium. I figured 2.5 hours till dinner.