Deli type roast beef

Discussion in 'Beef' started by c farmer, Feb 26, 2014.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have a rolled rump roast in the freezer left from the last beef we butchered.

    If I smoked/ cooked it and sliced thin would it be close to the roast beef in the store? Sliced thin would it hold together?

    What IT would I go to.

    Thanks
    / message sig
     
  2. not much of a answer for ya here. havent done a rump in a while. been  using sirloin tips. i very seldom let mine get over 135. i shave mine almost paper thin on a old berkel deli slicer. i usually buy whatever is cheapest for sammich meat cause im slicing it so thin. 
     
    Last edited: Feb 26, 2014
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would want mine more done than that thou.

    Would the rump roast work?
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wouldn't see why not.

    I specifically wanted "Rare RB for Sammies" like they have in Delis.

    If you want it more done just run it up a little higher, like 150* IT.---I think---I never went past 142*IT.

    Bear
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's what I want deli meat sliced thin.

    Thanks
     
  8. smokerjim

    smokerjim Meat Mopper

    like the others said if you cool it down enough and use a well sharpened slicer it will slice like roast beef.bottom flat which the rump is attached too is what most of the markets use for roast beef.
     
  9. sqwib

    sqwib Smoking Guru OTBS Member

    For a deli style roast beef, the closest I have come is in an oven.

    [​IMG]

    • Preheated the oven to 550°

    • Season both sides of the meat with Butter and Soy Sauce.

    • Coat Liberally with Montreal steak seasoning and granulated garlic.

    • cook on high heat 550° at five minutes per pound turn off the oven and leave undisturbed in the oven for two hours... no peeking
    The initial high heat gives it a nice crust and the 2 hour rest in the oven helps cook it rare all the way through more evenly.

    A brine would help also
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I want it more done than that.   I guess I would just cook it longer.
     
  11. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Rump is going to be a bit tougher than Deli roast beef, especially if you go past mid-rare to medium or more.    Sirloin Tip would be a much better cut to go with for what you want.

    That said, I love me some mid-rare rump roast like the one SQWIB posted.  .  Carve off some 1/8th or 1/4 inch slices, slather on a nice brown gravy, hit it with some salt and you are good to go
     
    Last edited: Feb 26, 2014
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks, I am going to shave it on the slicer.

    I am going to try it, just took it out of the freezer to thaw.
     
  13. sqwib

    sqwib Smoking Guru OTBS Member

    Yeah you could do something like 7 minutes per pound.
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    My mini will get over 400? Will that work?
     
  15. I will have to try this beef thing in my smoker.  I have the slicer, I have the smoker, I can get the beef.  But truth be told, we were going to get a good beef roast, slice it while partially frozen, bag it in some bags, enough for one or two servings, so as to make some Philly Cheese Steak sandwiches.  But then again, I will wait for a beef sale and get ourselves 2 roasts and do both!
     
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will start a thread this weekend.
     
  17. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    For true Deli-Style Roast Beef, use a whole top round, that is what it is made from.

    Inject it with a beef flavoring marinade - Chef Jimmy could do you a nice one!  

    Cook it in the oven or smoker to desired doneness.  Slice thin or shave.
     
    stlmyke likes this.
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks, I just have this rolled roast that I don't really know what to do with .

    I thought some roast beef would be really good.
     
  19. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    C Farmer,  yes, it will work.    As Pops said, Top Round would be closer to true "Deli style" sliced roast beef.  A Rump roast is part of the bottom round, which isn't quite as tender as Top.    You can cook it like SQWIB does, just take it to a higher temp.  Or, you can slow cook it at a lower temp like Bear does his Sirloin Tip.  If you move away from "Deli style" sliced roast beef,  you can cut slightly thicker slices,  like you would for a Tri Tip or a London Broil.
     

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