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Deli type roast beef - Page 2

post #21 of 39
Thread Starter 

I can shave very thin.   That's the way I want it any way.    I have it thawing as we speak.

post #22 of 39

There's more than one way to skin a cat, If you want to do this in the smoker just run the temps at 300° and you'll be fine.

I just mentioned the Oven method, because its a no brainer and the results are nothing short of outstanding.

 

  • Here's a pit beef (13 lb bottom round)  I done that came out pretty good, this was done on the smoker @ 300° to an IT of 135° took about 3.5 hours

 

9006865688_886b3f7998_c.jpg
 
 
  • You can see the injection marks here, on the right.
 
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  • It's really hard to get a picture to show how moist it is but hopefully the next few of photos will give you an idea.
     
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  • weee bitty smoke ring
 
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  • made some Kick @ss cheesesteak wraps and Pit Beef sandwiches.

 

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9007185338_da01b370ea_c.jpg

 

 

  • some was sliced thick for dinner.

 

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There are different methods and the two I have mentioned, worked out great for me.

 

The oven method I mentioned earlier in the thread was prime rib, the one above was done in the smoker and was Bottom Round and was served thick cut although I did get some other meals in there.

 

 

Here's some more of the Prime Rib

  • Prime Rib Au jus Sammies for dinner

 

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  • PR Philly cheesesteak.

 

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PR Breakfast

 

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PR Dinner and PR french onion soup

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Hope this helps!

post #23 of 39

SQUIB, compliments to you great master th_4th_of_July.gifthose pics are to die for. 

 

loving your slicer too. i believe i have its twin, if not a twin, gotta be a cousin. any idea what year they might be?

post #24 of 39
Thread Starter 

Man thanks for the help.   I will post how it turns out.   Its only 3 lber.

post #25 of 39
Thread Starter 

What about getting flavor?  Inject?  I was thinking just salt and pepper on the outside.

post #26 of 39
Quote:
Originally Posted by junkcollector View Post
 

SQUIB, compliments to you great master th_4th_of_July.gifthose pics are to die for. 

 

loving your slicer too. i believe i have its twin, if not a twin, gotta be a cousin. any idea what year they might be?

 

yours is prettier

 

 

Probably somewhere between late 1940's to 1960 ish... just guessing!

 

 

In 1898, W.A. Van Berkel, a butcher in Rotterdam of the Netherlands, figured out a way to slice more meat for his butcher shop to better serve his customers. The result of his innovation and determination was the world's first meat-slicing machine. The machine not only changed the way slicing was done in Van Berkel's butcher shop, it revolutionized the way people prepare food all over the world. By 1907, Berkel machines were reported in England, Belgium, France, Russia, China, Mexico, Canada and other countries.

In 1909, manufacturing of the first American machines began at the U.S. Slicing Machine Company is Chicago, Illinois. Six years later, the company had outgrown its space in Chicago, built a new factory in LaPorte, Indiana, and changed its name to Berkel Incorporated. In 2001, Berkel moved to South Bend, Indiana where, in addition to slicers, the company continues to offer such products as mixers, meat tenderizers, choppers, food cutters and processors and vacuum packaging machines.

ITW Food Equipment Group, located in Troy, Ohio, acquired the assets of Berkel Incorporated in July 2001 and formed Berkel Company.

 

 

slices awesome,  Oldie but a Goody!

 

post #27 of 39
Quote:
Originally Posted by c farmer View Post
 

What about getting flavor?  Inject?  I was thinking just salt and pepper on the outside.


Its not needed but you can Inject. Spices are up to you but I would keep it simple, garlic, Coarse Salt, Minced onion, Coarse pepper, or just use Montreal Steak Seasoning.

 

You definitely want a heavy crust, remember that when its slice paper thin, you will only get a little spice on each shaving of meat... don't be afraid to lay it on heavy.

 

post #28 of 39
Quote:
Originally Posted by c farmer View Post
 

Man thanks for the help.   I will post how it turns out.   Its only 3 lber.

 

 

Quote:
Originally Posted by c farmer View Post
 

What about getting flavor?  Inject?  I was thinking just salt and pepper on the outside.

 

Like SQWIB said, "Keep it Simple". I like to just put Worcestershire "Thick" on it, and then CBP, Garlic Powder, and Onion Powder. I have never found a Montreal Steak Seasoning that I like---To me & Mrs Bear, it all tastes like salty cardboard, and even after smoking it falls off all over the place. I also very seldom add salt to it, but that might just be me.

 

As for injecting---It isn't needed, but you can do it. I never inject, because I like to smoke it low & slow, and I don't want to have to worry about getting it through the Danger Zone in less than 4 hours, however you shouldn't have much problem getting a 3 pounder through.

 

Bear

post #29 of 39
Quote:
Originally Posted by SQWIB View Post
 

, remember that when its slice paper thin, you will only get a little spice on each shaving of meat... don't be afraid to lay it on heavy.

 

 

 

 

amen to that. lay it on. i usually wrap mine and let it sit in fridge overnite. after smoked and sliced, sometimes i sprinkle a bit of seasoning onto the meat before packing it if it is bland tasting when done.

 

SQUIB, mine's only prettier because one of the previous owners did a respray on it sometime in the past.

post #30 of 39
Thread Starter 

If its thawed tonight I will put the seasoning on it and let it set till tomorrow.

post #31 of 39

It should be good. I look forward to the Qview.

Happy smoken.

David

post #32 of 39

another thing you should do before cooking all beef is let it set out on the counter to get it to room temp. it will cook more evenly and the meat won't go into shock when you put it into a hot oven or grill.this will make it more tender.i also do it with pork but i don't let that sit out as long. i know some will disagree with this because of bacteria but i always do this and never got sick.

post #33 of 39

Much better off playing it safe & going from Fridge to Smoker, especially if you either inject or temp probe too early.

 

Bear

post #34 of 39
Quote:
Originally Posted by Pops6927 View Post
 

For true Deli-Style Roast Beef, use a whole top round, that is what it is made from.

 

Inject it with a beef flavoring marinade - Chef Jimmy could do you a nice one!  

 

Cook it in the oven or smoker to desired doneness.  Slice thin or shave.


Ok, Chef Jimmy. We are all waiting for another of your wonderful recipes for injecting a top round.

post #35 of 39
Thread Starter 

My little rump roast.

 

 

 

 

 

All rubbed

 

 

 

post #36 of 39
It is go8mg to be good!
post #37 of 39
Thread Starter 
I hope your right David.
post #38 of 39

thats what i'm talkin bout man. cant wait to see it tomorrow.....

post #39 of 39
Awesome start
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