That's Great---Looks Real Good too!!
Just made some this weekend almost exactly following your step by step. Came out amazing!!!
Thanks Bear!
Glad you liked it !!
Great price too!
Bear
That's Great---Looks Real Good too!!
Just made some this weekend almost exactly following your step by step. Came out amazing!!!
Thanks Bear!
That's Great !!!
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.
Thank You Very Much !!!
That would satisfy this fat guy. Looks awesome.
Good Question!!
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?
Thank you!!! That makes perfect sense.
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
That's Great !!
Thank you!!! That makes perfect sense.
Thank You Bam!!!This roast beef looks amazing! Awesome step by step Bear! I will have to try this sometime!
Thank You Sir!!
Yep, looks awesome and on the list!
As always your step by step makes it look too easy.
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.
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?
Thank You!!
Outstanding post, Bear. Exactly what I was looking for. Thanks for the heads up.