Another Bearcarver inspired Roast Beef for Sammies thread

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simsfmly

Fire Starter
Original poster
Sep 7, 2013
45
27
Wherever I Park it
Want to thank Bearcarver for reaching out to me when I had a post elsewhere about Roast Beast for sammies.  Been wanting to do it the day I heard from him, but unfortunately here in NE Ohio, beef prices aren't exactly what they are in our winter home in Texas so I had to wait for what they call a sale.  However, until I was at the deli getting some lunch meat for my daughter, I had no idea roast beef was selling here for $11.99/lb.  Wow!

If you haven't seen Bear's post <http://www.smokingmeatforums.com/t/111938/rare-roast-beef-for-sammies-lots-of-views> make sure you do.

Going to say block out Day 1 for prep, 2 for smoking & 3 for slicing for the whole process.

London Broil was on sale for $4.99/lb but in the case was only 1.5-2 lb flats.  I talked to the "guys in the back" and got an 8 lb piece cut.


Rinsed and patted.


Because I'm a bit of a novice, and because I might be drinking, I stick a wooden skewer in with the grain so after she comes out it I can easily see which way the grain was running.


Started with the worcestershire sauce while it was sitting on the cutting board, but that just made a mess.  So I put it in a foil pan, to let anything that ran off soak into the bottom.  Then I mixed the onion powder and garlic powder together and rubbed it in both sides.


Final step was to wrap her tight with plastic wrap, put her in the foil pan and bid adieu until tomorrow morning when I'll rejoin this post and keep you updated.

 
And we're off!

6:55a -- Woke my roast up the same time my dog did to go out for a walk.  Got it out to let it get somewhere close to room temperature.

10:15a -- I filled my Dyna Glo Offset Vertical smoker's charcoal box with Apple Wood chunks on the bottom, covered with Kingsford Briquettes.  


Then, I hollow out the middle of the briquets, put them in the chimney and light it.


Once those spuds are pretty much all involved, they go back into the charcoal box.


10:57a -- I put Mr. Beast in the smoker.  Was debating on smoking in the pan or out of the pan.  Decided to split the difference and put it on the rack with a foil pan under it.  Water pan on the bottom is full.


It's 11:05a and the smoker is at 220.  Going to moderate it there and let her go for a bit.
 
Oh Yeah!!! 
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Great Start, and Thanks for the Shout-out on my Step by Step!

Shame you couldn't find a better price, but $5 is a lot better than $12 lb !!

Be Back----I'll be on the Bleachers with Al:

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Bear
 
Man, if I put that much fuel in my Dyna the temps would be through the roof! Gotta get her sealed up
 
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Yeah, that does sound great, I have a roast in the freezer waiting for me to do something with..... I'll be watching as well....
 
Lookin Good! I have the Silicone to seal her up on the way. With the way she is right now, I can close down all my vents and still run 280-295 on half a chimney of coals
 
 
Rested Mr. Beast about an hour.

Oh. My.

Very happy with the results.  Kitchen smelled amazing (also had a loaf of bread making, also)

Sliced in half with the grain.


Then put each half in gallon baggies.  Off to the fridge.

Tomorrow, we slice bag and freeze.  Mmmmmmmm.
Oh Yeah!!!
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Slice that Baby nice & Thin, and you got some Awesome Sammies!!
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Nice Job!!
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Bear
 
It is finished.  I just wish I could post the taste and smells of this.

Around 8a after a night in the fridge, I put Mr. Beast in the freezer.  Around 10:30a, I pulled the two halves out.

Don't have a meat slicer (yet), so I started with a Hamilton Beach carving knife.

Thin.  Very, thin and as closed to "shaved" as I could.


About ¾ of the way through the first half, my electric carver stopped cutting.  Took the blades out, cleaned them.  They were moving out of the meat, but stopped once I hit the beef.  Not sure what the deal was, but I went to the manual carver knife and had pretty good success.


When I finished both halves, I had a little piece left over.  Cubed it and we'll have it tonight with a crockpot beef and noodles recipe.


As you can see from below, it sliced really nicely and if I would have gotten it from the deli, it would have been sliced the way I would want it for sammies.  

New meat slicer not approved by the wife, I did too good of a job.  
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Tough to tell which half is from the electric carver and which is from the manual carving knife.


All said and done, 10+ bags of roast beef to the freezer from an 8 lb. London Broil.


Have to say, and maybe because it's the most recent, but I've done briskest, hams, chickens, pork butts, ribs -- I'm pretty proud of this first (definitely not the last) effort.  

Thanks again to Bearcarver for showing me the light and thanks for following this thread.
 
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Looks Awesome!!
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Great Job slicing without a Meat Slicer!
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I need my Auto-Meat-Slicer!!

Bear
 
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