Roast Beef (again) QVIEW

strecker25

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Original poster

Aug 31, 2010

48

11

• Oct 14, 2011

• #1

A while back I did a huge roast smoke for sliced roast beef, I scaled it back a little this time but i figured I'd show it anyways.  For anyone who hasnt tried a roast yet, it really is a must.

9.5lb top round with a basic beef rub overnight, then smoked at 215 for about 4hours until 140 internal.  Immediately chill overnight, slice the next day.  I used a slicer, but once its chilled I think even a thin sharp carving knife would do the job.  enjoy!

Rub on.

After the night in the fridge

After the smoke, ready for a wrap and into the fridge again overnight

id be glad to answer anyones questions.  This stuff is so good

 

jrod62

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Jun 13, 2011

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New Athens IL

• Oct 14, 2011

• #2

looks great !!!!!!!

I have been thinking about smoking some " roast beef "

might just move that up the to do list .

thanks

 

SmokinAl

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Jun 22, 2009

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• Oct 14, 2011

• #3

Yea man It doesn't get any better than that!

Great job!

 

africanmeat

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Mar 28, 2011

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Cape Town South Africa

• Oct 14, 2011

• #4

It is a great looking roast beef

 

teebob2000

Meat Mopper

Sep 8, 2011

197

15

• Oct 14, 2011

• #5

Oooooooh man!!!!!  That looks SO good!!!

 

mballi3011

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Mar 12, 2009

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• Oct 14, 2011

• #6

Now thats some lookinf sammie meat to me.

 

Bearcarver

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Sep 12, 2009

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Macungie, PA

• Oct 14, 2011

• #7

Very Nice, Strecker !!!

Nothing like a good Rare Roast Beef Sammy, with a bunch of Horse Radish----MMMMMmmmmmm...........

Thanks for showing.

Bear

 

smokin vegas

Smoking Fanatic

Jun 21, 2011

400

32

Las Vegas, NV

• Oct 15, 2011

• #8

What cut of beef did you use?  Mine did not turn out as tender as desired so I am going to try using meat tenderizer.  I was also thinking that maybe I need to smoke longer for 8-10 hours but for sandwiches etc I like the meat med rare.  I have a boneless cross rib roast I have out thawing.  Please advise

 

smokin vegas

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Jun 21, 2011

400

32

Las Vegas, NV

• Oct 15, 2011

• #9

DUH?    just read after sending you the note that you used top round.

 

SmokinAl

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• Oct 15, 2011

• #10

Smokin Vegas said:

DUH?    just read after sending you the note that you used top round.

Click to expand...

If you can get a sirloin tip they are even better!

Once in a while the stores around here will have tri tip, they are the best.

 

jc1947

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Jun 8, 2011

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Northern Indiana

• Oct 15, 2011

• #11

Looks awesome....Great job!

JC1947

 

flash

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Oct 15, 2011

• #12

Beautiful. Wish I had a nice slicing. My electric fillet knife will have to do.

 

smokin vegas

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Jun 21, 2011

400

32

Las Vegas, NV

• Oct 15, 2011

• #13

Great I just got back from bought a tritip at Smart and Final Wholesale was only $3.00 a pound 14 pound whole piece of meat.  A chef was there purchasing items and recommended it.  I will cut it into smaller pieces.  Beautiful cut plenty of fat on the outside.   I will post pictures when smoking is done.  I have promised hubby first a raost cooked in the Crock Pot.  I cook that in red wine apple beer or juice and seasoning.  He misses the old fashion pot roast.  Have been smoking all summer.  It keep the house so much cool to smoke outside.  So I would smoke a turkey breast, roast and spare ribs all at the same time and then we would just heat and eat all week long.   Thank you.