So last Christmas, Santa got me this fancy slicer. It's sat in the box ever since. I've just been lazy I guess. That and I took a little break from smoking meat. Anyhow, I'm back.. and have always wanted to try my hand at deli style roast beef.
I started out with a 3.5 lb Eye of Round, it was really lean
here she is all rubbed down and off to bed for the night
Got it on the WSM along with a chuckie and pork butt (on the bottom rack)
smoked for a couple of hours at 225 then put the probes in
I cooked to 150* internal. Probably try 140* next time. I foiled and rested for about and hour before I put it in the fridge overnight to chill for slicing. This was the view this morning
Got out my slicer and the camera hog just couldn't resist an opportunity to jump in front of it
Alright kid, as long as you're here take a couple of shots while dad slices away
Here's the final haul
had a loosly packed gallon sized zip lock bag full.
Overall here's my thoughts, and I'd love to hear anyone's comments on this since it's my first and I want it to be better next time.
It's pretty dry. My wife thought it was delicious. I couldn't taste the rub at all. Nor did it taste smokey at all. Could've done it in the oven and it would've tasted the same I think.
I think I cooked it too long, hence the dryness.
Maybe I should inject next time.
What does anyone think of an overnight marinade in bottled Italian Salad Dressing? Would all of the vinegar hurt the meat? Should I try and injection next time?
We're going to have some for dinner tonight, maybe as sandwiches. I vacu sealed about 3 bags worth and add te dripping back into those and then off to the freezer for use at a later date. Do you think it will be ok after freezing?
Thanks for the advice