Question

[OldHickory]

Has anyone made a deli style smoked roast beef?

[SiFumar]

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.

[Saber 4]

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.

[tailfeathers]

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.

[Grouperman941]

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.

[Habanero Smoker]

If it is within your budget, use a whole boneless top loin. It makes excellent roast beef for sandwiches.

Smoked Top Loin

You can use any crust toping you like, but I feel you must use the egg white.

[SiFumar]

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

[Grouperman941]

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.

[OldHickory]

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. 

[Grouperman941]

This week's eye round:

[Saber 4]

Beautieous!!!

[kayes]

What would one do to the beef to get it that super tender cold cut texture?

[tailfeathers]

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.

[Grouperman941]

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.

[Grouperman941]

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.  :)