I was thrilled with the roast beef I made for sandwiches a couple of months ago and it was time to try again. The first time I smoked roast beef sandwich meat I used a simple rub of salt, pepper, garlic, and onion. This time, however, I wanted to try something a little different. While at my local spice shop recently, I spotted two items that I wanted to incorporate.
The final rub was:
2 T smoked sea salt
1 T Horseradish powder
1 T Worcestershire powder
1 T Mustard Powder
1 T Onion granules
1 T Garlic granules
1 T Black pepper
I used eye of round, and began by trimming away silverskin and excess fat.
Rubbed up and ready!
Out of the smoker, ready for a foil wrap.
Football was about to come on, so I rushed the slicing, hence the juice running everywhere. I blame my impatience.
The first time I did roast beef I took it to 135 and loved it, but the wife was a little hesitant. I took this one to 140. It's okay, but I prefer it a little more rare.
The details:
Smoker: MES40 with AMZNPS
Wood: Pitmaster's Choice
Smoking Temperature: 225
Final Internal Temperature: 140
Duration: Approximately 3.5 hours
Final thoughts: I love the kick from the horseradish powder! The Worcestershire is subtle at best, and the mustard rounds off the rub nicely. If you can find some, try some horseradish powder! It will be reappearing in a lot of my future beef rubs.
The final rub was:
2 T smoked sea salt
1 T Horseradish powder
1 T Worcestershire powder
1 T Mustard Powder
1 T Onion granules
1 T Garlic granules
1 T Black pepper
I used eye of round, and began by trimming away silverskin and excess fat.
Rubbed up and ready!
Out of the smoker, ready for a foil wrap.
Football was about to come on, so I rushed the slicing, hence the juice running everywhere. I blame my impatience.
The first time I did roast beef I took it to 135 and loved it, but the wife was a little hesitant. I took this one to 140. It's okay, but I prefer it a little more rare.
The details:
Smoker: MES40 with AMZNPS
Wood: Pitmaster's Choice
Smoking Temperature: 225
Final Internal Temperature: 140
Duration: Approximately 3.5 hours
Final thoughts: I love the kick from the horseradish powder! The Worcestershire is subtle at best, and the mustard rounds off the rub nicely. If you can find some, try some horseradish powder! It will be reappearing in a lot of my future beef rubs.
