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Italian beef with bottom round

post #1 of 7
Thread Starter 
I want to try my chuckie italian beef recipe on a bottom round cut, and slice it with my deli slicer.

Any ideas what temp to cook it too? 190 sound about right?
post #2 of 7
For sliced italian beef I cook it to around 120 degrees, let it cool overnight and slice the next day. Then reheat it in the Jus until cooked through.
post #3 of 7
Thread Starter 
Cool thanks! Deli thin slices or slightly thicker?
post #4 of 7
I do mine as thin as I can and still get a decent slice, don't shred it with the slicer.
post #5 of 7
I agree with FIU. I like mine kinda rare, so do to 120 or so (doing in the oven - but should be the same on the smoker). I go ahead and slice it right away, after resting of course, because we are usually hungry!

I stud mine with lots of garlic and then use an Italian spice/herb rub with beef broth in a pan under the roasting rack.

Slice as thin as you can so that it will warm up fast in the Jus when you serve it.

Oh yeah, got to have lots of hot Gardinaire.
post #6 of 7
I find that it is much easier to slice when it is cold. Also all of the fat drippings in the roasting pan will solidify, making it much easier to remove. Also make sure that you slice it against the grain.
post #7 of 7
+1

If I don't cool the meat my slicer tends to crumble the roast rather than slice it.
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