Last week i got a spurt of inspiration from a post from
DEERMAKER
and
chopsaw
with a beautiful plate of deli roast beef. Mine was simply "ok" so I wasn't sure whether or not to share. It's definitely something I'll try again as we (mama mostly) are always working on ways to have lunches since her school is only minutes away and I work from home so we lunch together almost daily. I pretty much followed the recipe posted by
DEERMAKER
, picking up an eye round roast which was on sale for $4.99/lb at Winn Dixie. I'll post what I'd do differently at the end of this post and welcome any recommendations on how to get the look on the earlier post. the roast I got was only choice though very lean and only needed a little trimming. it was trussed by the cutter to retain it's roundness.
I couldn't find Tony's garlic and Herb injectables locally so I settled for Zatarain's Creole butter Cajun injector.
I figner tested the injection and really liked the flavor though it was a bit salty. After a bit of a challenge with my industrial sized injector getting plugged with particulate in the mix. I got as pumped full as I could. I then put the roast in a suck bag and stuck it in the refrigerator for an overnight nap. The next day I removed it to let it get to room temp before cooking. I fashioned a roasting tray with small aluminum pan with a grate to try and save any au jus to might cook out. I wasn't really looking for a smoky flavor so I used my Pitboss vertrical pellet pooper which has been documented as not a great smoke producer. I used Lumberjack competition blend which produces a decent "generic" smoke for this application. I had a shaker of rub I made for holiday prime rib, so i gave it a light coat to possibly add some flavor. I inserted a temp probe fom each end meeting pretty much in the middle of the roast since I was shooting for and accurate 17 medium rare finish temp. Set the pooper on low which is one way to produce smoke from it. The ambient probe i placed showed this to render a cooking temp of around 200 degrees. placed the rost in and commenced withe the cook. moke maintained temps right at 200 nd set an
Inkbirdbbq
alarm for 127 degrees. pulled at alarm and let it rest and redistribute juices in an off oven until it cooled to almost room temp. Wrapped tightly in Saran to refrigerate for slicing. Used my LEM mighty bite slicer set on what I thought was a very thin slice. (more on that later). Sliced entire roast to bag for sandwiches.
I'm a big "eye eater" so I wasn't tickled with the look of most of the slices.
Here's my lessons learned: go thinner, as thin as possible without tearing meat . My second observation was that the temp probes radiated heat to the inner portions of the meat, not producing an even cook and a small circle of "more doneness" which wasn't eye appealing. Next time i won't probe and will cook and probe periodically with my instant read to get my temp right. The less thin slice gave the sandwiches a little more bite than I expected teaching me go as absolutely thin as possible. I still liked my finish temp except the color of the slices where the probes radiated inwards to slightly more doneness. The finished product had good flavor which I would repeat.
Below are some representative pics.
Thanks for reading and looking.
DEERMAKER
and
chopsaw
with a beautiful plate of deli roast beef. Mine was simply "ok" so I wasn't sure whether or not to share. It's definitely something I'll try again as we (mama mostly) are always working on ways to have lunches since her school is only minutes away and I work from home so we lunch together almost daily. I pretty much followed the recipe posted by
DEERMAKER
, picking up an eye round roast which was on sale for $4.99/lb at Winn Dixie. I'll post what I'd do differently at the end of this post and welcome any recommendations on how to get the look on the earlier post. the roast I got was only choice though very lean and only needed a little trimming. it was trussed by the cutter to retain it's roundness.I couldn't find Tony's garlic and Herb injectables locally so I settled for Zatarain's Creole butter Cajun injector.
I figner tested the injection and really liked the flavor though it was a bit salty. After a bit of a challenge with my industrial sized injector getting plugged with particulate in the mix. I got as pumped full as I could. I then put the roast in a suck bag and stuck it in the refrigerator for an overnight nap. The next day I removed it to let it get to room temp before cooking. I fashioned a roasting tray with small aluminum pan with a grate to try and save any au jus to might cook out. I wasn't really looking for a smoky flavor so I used my Pitboss vertrical pellet pooper which has been documented as not a great smoke producer. I used Lumberjack competition blend which produces a decent "generic" smoke for this application. I had a shaker of rub I made for holiday prime rib, so i gave it a light coat to possibly add some flavor. I inserted a temp probe fom each end meeting pretty much in the middle of the roast since I was shooting for and accurate 17 medium rare finish temp. Set the pooper on low which is one way to produce smoke from it. The ambient probe i placed showed this to render a cooking temp of around 200 degrees. placed the rost in and commenced withe the cook. moke maintained temps right at 200 nd set an
Inkbirdbbq
alarm for 127 degrees. pulled at alarm and let it rest and redistribute juices in an off oven until it cooled to almost room temp. Wrapped tightly in Saran to refrigerate for slicing. Used my LEM mighty bite slicer set on what I thought was a very thin slice. (more on that later). Sliced entire roast to bag for sandwiches.I'm a big "eye eater" so I wasn't tickled with the look of most of the slices.
Here's my lessons learned: go thinner, as thin as possible without tearing meat . My second observation was that the temp probes radiated heat to the inner portions of the meat, not producing an even cook and a small circle of "more doneness" which wasn't eye appealing. Next time i won't probe and will cook and probe periodically with my instant read to get my temp right. The less thin slice gave the sandwiches a little more bite than I expected teaching me go as absolutely thin as possible. I still liked my finish temp except the color of the slices where the probes radiated inwards to slightly more doneness. The finished product had good flavor which I would repeat.
Below are some representative pics.
Thanks for reading and looking.
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