Rare Roast Beef (for Sammies) Lots of Views!!

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Just made some this weekend almost exactly following your step by step. Came out amazing!!!

Thanks Bear!
That's Great---Looks Real Good too!!
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Glad you liked it !!

Great price too!
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Bear
 
Bear,

Thank you for bumping this it looks awesome. I think I will have to try this at some point this summer, I also love roast beef sammies.
 
 
Bear,

Thank you for bumping this it looks awesome. I think I will have to try this at some point this summer, I also love roast beef sammies.
That's Great !!!

You'll love it, and you can't beat the price. 

This is one of the biggest money savers I do. (Along with a vacuum sealer)

Bear
 
I hate to ask this, for fear it may make me look like an idiot, and I don't want to read all 5 pages of replies to see if this question is answered, but how do you know which way the grain is running when cutting a roast like this in half after it's been rubbed and smoked?
 
 
I hate to ask this, for fear it may make me look like an idiot, and I don't want to read all 5 pages of replies to see if this question is answered, but how do you know which way the grain is running when cutting a roast like this in half after it's been rubbed and smoked?
Good Question!!
On a big roast like this it doesn't really matter, because I cut it in half because I want smaller pieces to slice on my slicer. I actually cut it with the grain so I can slice it across grain with the big flat side against the fence of the slicer. If I get it wrong, I'll just cut it in half again & turn it the way I want it.

However, if you want to know for sure which direction the "grain" goes, just poke a knife into it about a half inch deep or more. Then press the knife handle down so the blade lays flat on the surface of the meat, and push down until the tip of the knife pops out of the meat. This should show you which direction the strands of meat are going.

Hope that makes sense to people other than the guy (Me) who tried to explain that.

Bear
 
 
Good Question!!
On a big roast like this it doesn't really matter, because I cut it in half because I want smaller pieces to slice on my slicer. I actually cut it with the grain so I can slice it across grain with the big flat side against the fence of the slicer. If I get it wrong, I'll just cut it in half again & turn it the way I want it.

However, if you want to know for sure which direction the "grain" goes, just poke a knife into it about a half inch deep or more. Then press the knife handle down so the blade lays flat on the surface of the meat, and push down until the tip of the knife pops out of the meat. This should show you which direction the strands of meat are going.

Hope that makes sense to people other than the guy (Me) who tried to explain that.

Bear
Thank you!!!  That makes perfect sense. 
 
This roast beef looks amazing! Awesome step by step Bear! I will have to try this sometime!
Thank You Bam!!!

This is so much better than Store Bought Rare RB Lunch meat, and a lot cheaper.

Bear
 
 
Yep, looks awesome and on the list!

As always your step by step makes it look too easy.
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Thank You Sir!!

It looks easy because it is easy.

If it wasn't easy, I probably wouldn't do it.  I'm just a Bear.  
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Bear
 
 
I hate to ask this, for fear it may make me look like an idiot, and I don't want to read all 5 pages of replies to see if this question is answered, but how do you know which way the grain is running when cutting a roast like this in half after it's been rubbed and smoked?
One way I was shown (with brisket, but I'm sure it would work here), is to place a wooden skewer through a corner in the direction you'll want to slice it BEFORE you rub it.  Hope that helps.
 
In my quest to fill the freezer with MREs and as an excuse to play with my new Chef Choice 615. I did a batch of roast beef. Since I had never done roast beef for sandwiches before, my first stop was Bear's Step-By-Step list. I also did some other general searches, and decided that Sirloin Tip Roast was my #1 choice but was prepared to go with Top or Bottom road if I couldn't find one. Publix had a little 2 pounder that they actually called a roast. So I rang the bell and ask the butcher if they had anything bigger. He came out with a whole one cyrovaced, he was a bit shocked when I said I would take the whole thing.

I trim what little fat and connective tissue was on it. Seasoned with SPOG and in the MES @225 with AMNPS with Apple/Cherry/Pecan 40/40/20.

3 hours 50 minutes later I pulled it at an IT of 135. Let it rest for a couple of hours on the counter, then halved it. Wrapped the halves and place in fridge to continue to cool, and final in the freezer for 1 1/2 hours before slicing.

(6) 12 oz packs in the freezer, plus enough for a couple of good sandwiches this week. Momma doesn't isn't a big fan of roast beef, and especially not when she saw how rare this was, so most of this will go on my sandwiches.

It tastes fantastic and super tender. NO MORE STORE BOUGHT ROAST BEEF FOR THIS GUY!!!

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