Roast Beef Help Needed

Discussion in 'Beef' started by solaryellow, Sep 4, 2009.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    I am looking to do my first roast beef this weekend for slicing. Not much better in the world than a nice roast beef sammich, crisp lettuce, mild cheddar cheese, fresh mater slices, and horseradish on it. Sorry, started daydreaming about the roast beef again. [​IMG]

    I need some help with how to prep the meat. Anyone got a good rub or marinade for roast beef? Or should I just toss it on the smoker naked?
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I just use salt, pepper, and garlic powder on mine I like it simple on roast beef
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with jerry on this one Salt and Pepper and a maybe alittle Garlic then a simple Kiss. Then it's in the smoker for the time of it's life. You will really love the goodness of the beef.
     
  4. solaryellow

    solaryellow Limited Mod Group Lead

    Thanks! I will give it a go. :)
     
  5. flash

    flash Smoking Guru OTBS Member

    A little Mojo Crillio is not bad for beef either. Although I do prefer it on beef ribs or London Broil the most.
     
  6. what cut of beef do you use for roast beef?
     
  7. solaryellow

    solaryellow Limited Mod Group Lead

    I am using sirloin tip roast I got from Sam's.
     
  8. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I love these things. I'm with you guys on the seasoning. I do rub mine down with EVO and then salt, CBP, onion powder and some garlic powder. I think next one I'm going to cut some slits in it and put a couple little cloves of garlic down in it. The last one I did I pulled at 138 and it tasted a bit undercooked so I threw it on the grill and seared it. Turned out really tastee.
     
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I agree on the salt pepper and sometimes garlic. I also like to use a top round, for some reason they taste better to me then anything else.
     
  10. solaryellow

    solaryellow Limited Mod Group Lead

    I ended up using sea salt, cracked black pepper, garlic powder, and a little cayenne. It just came out of the drum and is resting. It smells incredible. I just hate having to wait til tomorrow to slice it up. [​IMG]

    Pics to come...
     
  11. what temp do you pull the roast beef at so it is like you get at a deli with some pink in the middle?
     
  12. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Rare....130 - 135. Medium rare.... 140 - 145. I pull between 135 and 140.
     
  13. solaryellow

    solaryellow Limited Mod Group Lead

    Some pics.

    [​IMG]

    Partially rubbed.

    [​IMG]

    And off the smoker.

    [​IMG]

    I just put it in the fridge and will attempt to slice it tomorrow.
     
  14. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great [​IMG]
     
  15. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Well it's tomorrow, where's the Q-view of the sliced beef?
    J/K. looks great so far.
     
  16. solaryellow

    solaryellow Limited Mod Group Lead

    And I thought I was impatient Dan. [​IMG]

    Roast beast! I am going to get a slicer before I do this again. This was a lot to cut up by hand and the slices are far from even but I tried my best. The taste, texture, flavor and moisture are incredible. I may try and inject the next one. Not sure with what yet, but an italian roast beef sounds good to me.

    [​IMG]

    [​IMG]

    [​IMG]
     
  17. rw willy

    rw willy Smoking Fanatic OTBS Member

    Yea, those slices s*ck!
    I am jealous as all get out. Looks great. Congratulations.
    I am with the Salt and pepper crowd. I use a loin roast, but may try your sirloin next time.
     

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