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Roast Beef (again) QVIEW

post #1 of 13
Thread Starter 

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

post #2 of 13

looks great !!!!!!!

I have been thinking about smoking some " roast beef "

might just move that up the to do list .


post #3 of 13

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


Great job!

post #4 of 13

It is a great looking roast beef

post #5 of 13

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

post #6 of 13


Now thats some lookinf sammie meat to me.

post #7 of 13

Very Nice, Strecker !!!


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


Thanks for showing.





post #8 of 13

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

post #9 of 13

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

post #10 of 13
Originally Posted by Smokin Vegas View Post

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


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.

post #11 of 13

Looks awesome....Great job!


post #12 of 13

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


post #13 of 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.

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