This is the third roast beef I have done now. Along the way I have learned a lot including the proper way to foil meat. My last attempt I decided to use an aluminum pan and then tent the top with foil. Imagine my surprise the next day when I pulled it out of the fridge to slice and the aluminum pan was half full of juice. Those who went with me to Windrock a few weeks ago noticed I had a large bag labeled "Roastbeef (dry)" that I used for sammiches. That is the one I put in the pan to rest and created a foil tent above. This last attempt was perfect and having the slicer was so much better than trying to cut by hand with a knife.
Roastbeef after using my special roastbeef rub, having been smoked with oak over lump charcoal for 5 hours, and then rested for 24 hours in the fridge before slicing.
Half sliced.
All sliced up.
Table cleaned off and ready to bag.
Roastbeef after using my special roastbeef rub, having been smoked with oak over lump charcoal for 5 hours, and then rested for 24 hours in the fridge before slicing.
Half sliced.
All sliced up.
Table cleaned off and ready to bag.