Rare Roast Beef (for Sammies) Lots of Views!!
I finally decided to do some of my own Rare Roast Beef for sammies, when my store had "Whole Sirloins" for $2.59 per pound.
All they had next to their sign were little steak size pieces, about 1.5 to 2.7 pounds, so I went over and asked one of the 3 butchers in the back what gives.
He said, "Oh you want a whole one to smoke?----I'll bring a couple out."
He brought 4 of them out, and I picked the one that was the most even in thickness, across the whole roast (7.88 lbs).
He put the others 3 where I hadn't been able to find any. Those guys are great, the way they work with you.
So, I was ready for this, because I knew right where my favorite "Smoked Sirloin for Rare Roast Beef Sammies" was.
It was SmokinAl's awesome thread that wouldn't let me forget about wanting to do my own.
Link to Al's thread:
There was a bunch of good threads like this, but I like the way Al's was laid out & it looks great.
Here is how I did mine:
Rinse the roast off under clean cold water, and pat dry with paper towels.
Coat the whole thing with Worcestershire Sauce (THICK).
Coat the whole thing with CBP, Garlic Powder, and Onion Powder.
Wrap in Plastic Wrap, and put in foil on a dish, so it doesn't leak in your fridge.
Put in fridge over night.
Day # 2 (smoking day):
9:45 AM---------Pre-heat Smoker to 240˚.
10:30 AM--------Sprinkle Montreal Steak Seasoning on, and put on rack in second position.
10:30 AM--------Reset temp to 225˚.
1:30 PM--------Sterilize Meat probe & insert to center of roast (internal temp---111˚)
3:15 PM--------Remove roast at 135˚ IT, and cover with double foil.
4:00 PM--------Allow to cool down some, cut in half with grain, wrap in plastic wrap & put in fridge to cool down over night.
Put in Freezer for 1 1/2 hours.
Slice across grain for rare roast beef sammies.
Note: After sampling on Day #2, I ended up rubbing the outer coating of Montreal Steak Seasoning off, before slicing.
Many people like it. I tried it before & didn't like it. Then I thought I had put it on too heavy.
This time I only sprinkled it on lightly, and I still don't like it. I don't mind the salt, or the heat of it, but some of it tastes like cardboard. IMO
That plus the little pieces fall off all over the place anyway.
Thanks for looking,
Whole sirloin Tip ($2.59/lb):
Ready for fridge:
Lighting my AMNPS:
After flaming it a few times for 15 minutes----Nice smoke:
My little set-up.
Those boxes under my MES 40 are made of 2 X 10s & a 24" X 24" piece of plywood.
I had made 4 of them to get my small chainsaw carvings up, so I didn't have reach down so far.
Two of them work perfectly to get my smoker up almost 2 feet.
The Aluminum covered table top, I slapped together, is easier to keep clean than wood.
Nice little 7.88 pound hunk of meat:
Finished smoking---Separate burning pellets from unburned, for another time:
Fresh out from under Foil cover:
Cut in half with grain:
Zoom in for BearView!
6 pounds of nice Sammy slices of rare roast beef:
All packed for freezer, and a container for Supper:
Sammy Time!!!! Nice fresh roll, with Miracle Whip (Mayo, if you must---LOL):
A bunch of Kelchner's Horse radish:
My first plate, with some Cheese Fries (for a change):
Boy that was good!!!