Deli Style Roast Beef

[mr_whipple]

Ate the last of my freezer stash of roast beef a while back and need to replenish. I've always used eye of round as I'm a creature of habit but I'm thinking I need to jump out of that rut and try something new. For those of you who do the deli style roast beef, what are your preferred cuts? I normally do a basic rub of SPOG and maybe a very small touch of herbs and toss it on the pellet pooper until about 130 F (I'm a rare to med rare person) cool, and then thin slice for sammiches. I'm seeing bottom round as an option, but looking for input. Obviously availability will steer my choice, just want to see what others have done and like.
Thanks in advance!

 

[chopsaw]

I buy beef knuckle , then it breaks into sirloin tip and a sirloin center cut roast . There's also a side flap . That small piece is the flap rolled up . In my opinion it's far better than EOR .

Here's a couple threads . 2 different ways . I do a lot of this , and there's other threads on here from me .

Sirloin tip Weber style sandwich

Just a quick post of a @Bearcarver inspired steak sandwich . Ever since he posted the Weber sandwich with the lettuce and tomatoes mixed in I've been hooked . Smoked up a hunk of sirloin tip from a beef knuckle . Medium rare . Cooled and slice . Just Canadian steak seasoning on the outside ...

www.smokingmeatforums.com

Deli style smoked beef sandwich .

Bought a small beef knuckle last week . Broke it down into 2 roast and some trim . The big roast I used for this sandwich . The smaller one is curing right now for dried " Reaper " beef . The trim got made into Bierwurst and garlic summer sausage . Anyway . I weighed the larger roast and...

www.smokingmeatforums.com

 

[mr_whipple]

I buy beef knuckle , then it breaks into sirloin tip and a sirloin center cut roast . There's also a side flap . That small piece is the flap rolled up . In my opinion it's far better than EOR .
View attachment 639670
Here's a couple threads . 2 different ways . I do a lot of this , and there's other threads on here from me .

Sirloin tip Weber style sandwich

Just a quick post of a @Bearcarver inspired steak sandwich . Ever since he posted the Weber sandwich with the lettuce and tomatoes mixed in I've been hooked . Smoked up a hunk of sirloin tip from a beef knuckle . Medium rare . Cooled and slice . Just Canadian steak seasoning on the outside ...

www.smokingmeatforums.com

Deli style smoked beef sandwich .

Bought a small beef knuckle last week . Broke it down into 2 roast and some trim . The big roast I used for this sandwich . The smaller one is curing right now for dried " Reaper " beef . The trim got made into Bierwurst and garlic summer sausage . Anyway . I weighed the larger roast and...

www.smokingmeatforums.com

Thanks! I'll read those threads in the morning. I've never bought a beef knuckle, but I'm sure one is to be had for the asking.

 

[BBQ Bird]

One of the grocery stores in my area sells cross rib chuck roast. Not sure if it has another name, but I've never seen it at any other stores.

Beefier flavor than eye of round, IMHO. Low smoke for a couple hours, 132 sous vide for 24 hours, then quick sear in a hot skillet makes a fantastic beef roast that's also great sliced thin deli style.

 

[indaswamp]

I use bottom or top round...

 

[Bearcarver]

Below are 3 different ways of making Deli Roast Beef:


Eye Round Smoked for Rare Roast Beef lunchmeat:
Rare Roast Beef (Smoked for Sammies)


Whole Sirloin smoked for Rare Roast Beef Sammies:
Beef Lunchmeat from Eye Round


Eye Round made in Sous Vide, for Roast Beef Deli Sammies:

Big SV Eye Round (Along with SV Prime Rib Re-heat)

Big SV Eye Round (Along with Prime Rib Re-heat) So we finally got some Eye Rounds below $6 a pound!!! I got two of them, at about 8 pounds each. This one was 8.02 lbs @ $2.49 a pound. So I bagged it along with a pack of “Lipton Mushroom/Onion Soup Dry Mix”. I put that in my Sous Vide...

www.smokingmeatforums.com

Bear

 

[chopsaw]

I've never bought a beef knuckle, but I'm sure one is to be had for the asking.

I get them at Gordons food service for under 4 bucks a pound . You could ask for sirloin roast , but it will be more expensive .
This is the knuckle , but you have to break it down .

I use bottom or top round...

That works well also . I have a " Bottom round flat " in the fridge right now . Gonna break into it tomorrow .

 

[Bearcarver]

I get them at Gordons food service for under 4 bucks a pound . You could ask for sirloin roast , but it will be more expensive .
This is the knuckle , but you have to break it down .
View attachment 639672

That works well also . I have a " Bottom round flat " in the fridge right now . Gonna break into it tomorrow .

Nice!!
Reminds me of the Knuckle Sandwich a guy offered to give me, back in the 60s, but I guess he changed his mind.

Bear

 

[chopsaw]

Reminds me of the Knuckle Sandwich a guy offered to give me,

Got my share ,,, gave my share . I never offered though . I liked mine to be a surprise .

 

[mr_whipple]

OK... so here's how it went down. Didn't see much at the butcher price wise except a large EOR at about 4.5 lbs. Bought it and at my next stop I saw a 2.75 lb nicely trimmed and colored EOR on managers special for I think 3.99/lb. Threw the big one in the freezer for another day, seasoned up the other with a new mix of SPOG, thyme, oregano and paprika. Found a few recipes online and tried this from Memphis grills. new?

Here's the base recipe for a 4-5 lb roast. I used almost all of it.

• 4-5 lbs. beef bottom round roast
• 1 tsp coconut or other high heat oil (I used Plain Olive Oil)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp thyme
• 1/4 tsp oregano
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Ready to hit the pellet pooper.

In we go. High smoke @ 220 running cherry pellets.

Pulled at 125, rest in a cold oven then saran wrapped and into the fridge. I like it rare/med rare. These phone pics don't do justice to the color.

Let it sit in the fridge til yesterday. Now here's where the fun comes in. I usually slice and vac seal 3/4 lb bags and freeze. I tried paper towels etc, but this stuff had so much moisture I couldn't get a good seal. It's the juiciest roast beast I've done to date. (mind out of the gutter, please ) so I bagged the pile I sliced and got a good seal on the whole piece I had left. My bad, no sliced pics.

I eat leftovers everyday, so looking like a roast beast week for me. Surprisingly, the spice rub is not as flavor forward as I expected, but still quite tasty.

Thanks for looking, and I'll give you zero guesses who is having roast beef sammichs for breakfast tomorrow.

 

[SmokinEdge]

OK... so here's how it went down. Didn't see much at the butcher price wise except a large EOR at about 4.5 lbs. Bought it and at my next stop I saw a 2.75 lb nicely trimmed and colored EOR on managers special for I think 3.99/lb. Threw the big one in the freezer for another day, seasoned up the other with a new mix of SPOG, thyme, oregano and paprika. Found a few recipes online and tried this from Memphis grills. new?

Here's the base recipe for a 4-5 lb roast. I used almost all of it.

• 4-5 lbs. beef bottom round roast
• 1 tsp coconut or other high heat oil (I used Plain Olive Oil)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp thyme
• 1/4 tsp oregano
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Ready to hit the pellet pooper.

View attachment 640259

In we go. High smoke @ 220 running cherry pellets.

View attachment 640260

Pulled at 125, rest in a cold oven then saran wrapped and into the fridge. I like it rare/med rare. These phone pics don't do justice to the color.
View attachment 640261View attachment 640262

Let it sit in the fridge til yesterday. Now here's where the fun comes in. I usually slice and vac seal 3/4 lb bags and freeze. I tried paper towels etc, but this stuff had so much moisture I couldn't get a good seal. It's the juiciest roast beast I've done to date. (mind out of the gutter, please ) so I bagged the pile I sliced and got a good seal on the whole piece I had left. My bad, no sliced pics.

View attachment 640263

I eat leftovers everyday, so looking like a roast beast week for me. Surprisingly, the spice rub is not as flavor forward as I expected, but still quite tasty.

Thanks for looking, and I'll give you zero guesses who is having roast beef sammichs for breakfast tomorrow.

This adds an extra step, but with juicy meat, first place the meat slices in a quart zip bag, push the air out of it , don’t seal it, then in to the vacuum bag and seal. This works fairly well for juicy meats in the vacuum.

 

[mr_whipple]

This adds an extra step, but with juicy meat, first place the meat slices in a quart zip bag, push the air out of it , don’t seal it, then in to the vacuum bag and seal. This works fairly well for juicy meats in the vacuum.

Thank you! I'll give that a shot.