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Bottom Roast Made Into Deli Sliced Roast Beef & SPAM

the dude abides

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Here's my third post today of what I smoked yesterday.  I made pulled pork, chicken quarters, SPAM, homemade bread and this bottom round roast.



This weighed in at 2.5 lbs.





I put in a zip lock bag with about a half a bottle of Italian Salad Dressing and put it in the refridgerator overnight.



It was only 8 degrees out in the morning when I got started.  Gotta dress warm to get the WSM ready.



I did the Minion Method using Apple and Cherry chunks.  I used a new kind of charcoal this time.  It was good stuff.  Created a lot of ash, but held temps well and lasted all day.





Here it is going down with the butt.



Here we are a couple of hours later.  I flipped it and did a temp check.



Oops, I fell asleep.  I wanted to take this off at 140, but it ended up coming off at 155.  I wrapped it in foil and rested for an hour before I wrapped in saran wrap and put it in the refridgerator overnight to slice today.

Here it is a few minutes ago as I was getting ready to slice.



I cut it in half so it would slice better and I could go across the grain.  Color is still better than I thought it would be.



Getting slicer running.



Paper thin baby!



All bagged up for sammies later.  I did snack on it a bit while slicing.



Here's the SPAM.  I just cut cross hatches into into and sprinkled rub all over it and into the cuts.  A few pieces were torn off before I snapped this pic.



Here's the bread.  On the left is a cheddar onion loaf, the other is plain.



Here's the link to the pork butt

http://www.smokingmeatforums.com/forum/thread/102402/bone-in-butt-with-secret-rub

the chicken quarters

http://www.smokingmeatforums.com/forum/thread/102404/a-batch-of-chicken-quarters#post_581982

Cheers!
 

realtorterry

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Man dude that's one busy smoke & here I am complaing chase it's 40 outside? I've been wanting to do a spam all week! I like chipotles in between the slice!! Oh baby!!! What kinda slicer was that?
 

scarbelly

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Jay it all looks good except for that Spam - man I never liked that stuff at all.  Great work with the slicer. You are going to have some great sammies with that beef for sure especially with that bread you made 
 
Last edited:

mballi3011

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The roast beef looks like some fine lunches coming up this week.
 

bill in mn

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Looks good Jay. Hey where did you get the rub? I hardly recognize the back yard without a foot or two of snow like last year. And Spam...really, you guys running out of things to smoke?  Later my friend.Bill & Crew   -11° this morning
 

beer-b-q

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Jay it all looks great, especially the roast beef...
 

xjcamaro

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Nice roast beast! Thats one of the things on my "To Smoke" list which seems to get longer and longer the more im on this board!
 

meatnbeer

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It seems like you look familiar, Did you ever work for diamond out by adventure land?
 

smokinstevo27

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Looks great dude! I may have to curtail my post viewing because every time I turn around you guys are making me want new toys!
 

SmokinAl

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Nice looking roast beef. I've got to smoke one of those guys.
 

bassman

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You certainly have been busy!  That roast wouldn't last two days around here.  We really like French dip sandwiches and that looks perfect.
 

flash

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Very nice. I have a rump roast out in the freezer, never did that type yet. Did an eye of round awhile back and that made some great sammies. How does the bottom round compare dude?
 

the dude abides

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Very nice. I have a rump roast out in the freezer, never did that type yet. Did an eye of round awhile back and that made some great sammies. How does the bottom round compare dude?
Hey Flash,

I did an eye of round last time.  http://www.smokingmeatforums.com/forum/thread/99574/first-time-making-deli-style-roast-beef   This one wasn't quite as dry.  But on both, I took them a little too high on the internal temp.  This one seemed a little more moist than the eye even though there isn't much fat in this either.
 

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