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First try at Roast Beef! Boy was it a success! Lots of Pictures! - Page 3

post #41 of 44
Quote:
Originally Posted by slief View Post


It was very tender though I would suspect even raw hide could be if sliced thin enough! I would definately use that cut again though as it really did turn out as perfect as I could have hoped for.

 

Thanks again for all the compliments guys!
 

 



That cut isn't ordinarily that tender, and the fact that you got it that way is a testament of your skill as a smoker.  

post #42 of 44
Thread Starter 
Quote:
Originally Posted by Steve K View Post



That cut isn't ordinarily that tender, and the fact that you got it that way is a testament of your skill as a smoker.  

Thank you very much.. 


I can't help but wonder if the tenderness was really a result of how thin I sliced the meat.Either way, I will certainly be making this again. It was easy to make and the results were well beyond my expectations. Oddly enough, the next week we had a party at my brothers. He had ordered a deli platter from a well known high end local deli. One of the meats on the platter was roast beef. We all agreed that my roast beef was much better. In truth, I am no expert in smoking. I think I can only attribute my success to the information I gathered on this forum. Without you guys, I don't think I would have even thought about making my own roast beef let alone doing it with the kind of success that I had. So I have to thank all the contributors here as I could not have done it without the people on SMF!
 

 

post #43 of 44

Awesome! another to-do to add to a long list!

post #44 of 44

Well, having tried that cut many years ago when I was making the Chicago favorite, "Italian Beef," I can confirm that it is still possible to have tough meat, even though it is cut thin.  Your patience and low cooking temperature is what made it tender.  Your humility is admirable, but this website is made better by the fine people, such as you, who share their good work, so that others may benefit from their good experiences.  However, one has to recognize when one has done well in the first place.  I, personally, can't wait to try a "Smoked Italian Beef" eye of round, buoyed by the new found confidence I have from seeing that a tender eye of round can be done. Thanks for the great posts, Merry Christmas, and I'll be relating my experiences, with "Q-View," in the New Year.

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