Been awhile since I have been able to get on here. Life happens, things have been crazy, and you know fantasy football started haha. Still been smoking though and finally got around to posting one of them.
I invested in a meat slicer to do bacon with so I figured I would try out making my own roast beef for sandwiches. Went to Kroger and they had round roast on sale BOGO so I picked up a couple.
I injected them with beef broth and gave them a nice coating of Montreal steak seasoning. Figured I would keep it simple.
Set the smoker to 220 and tossed them in with a row of mesquite pellets since it was going to be a short smoke. Of course cracked a cold one open.
I like a nice rare-medium rare so I took the roasts to 120 and pulled them off. Took about 2 hours or so if I remember right. I fired up the gas grill and did a quick sear all over to kind of crisp up the outside. Temp was up to 125 so I let them rest. Figured the carryover temp would get up to about 130ish.
I put them back in the pans I smoked them in once I took them off the grill. These things smelled wonderful and they were juicy. Once they cooled I vac sealed them lightly and let them rest overnight in the fridge.
Tossed them in the freezer for a couple hours to let them firm up to slice then I got to work.
Tossed a little on the griddle real quick with some cheese and made a nice French dip with homemade au jus. Bread kind of fell apart.
This stuff was amazing. The family gobbled it up. Ate sandwiches for a few days. Only regret it I didn't smoke more. If you have never done this and have the means I would highly recommend it! Thanks for looking and good to be back!
I invested in a meat slicer to do bacon with so I figured I would try out making my own roast beef for sandwiches. Went to Kroger and they had round roast on sale BOGO so I picked up a couple.
I injected them with beef broth and gave them a nice coating of Montreal steak seasoning. Figured I would keep it simple.
Set the smoker to 220 and tossed them in with a row of mesquite pellets since it was going to be a short smoke. Of course cracked a cold one open.
I like a nice rare-medium rare so I took the roasts to 120 and pulled them off. Took about 2 hours or so if I remember right. I fired up the gas grill and did a quick sear all over to kind of crisp up the outside. Temp was up to 125 so I let them rest. Figured the carryover temp would get up to about 130ish.
I put them back in the pans I smoked them in once I took them off the grill. These things smelled wonderful and they were juicy. Once they cooled I vac sealed them lightly and let them rest overnight in the fridge.
Tossed them in the freezer for a couple hours to let them firm up to slice then I got to work.
Tossed a little on the griddle real quick with some cheese and made a nice French dip with homemade au jus. Bread kind of fell apart.
This stuff was amazing. The family gobbled it up. Ate sandwiches for a few days. Only regret it I didn't smoke more. If you have never done this and have the means I would highly recommend it! Thanks for looking and good to be back!
