Roast Beef help

[bookem]

I'm going to smoke an eye of round to make roast beef.  If I'm making roast beef for sandwiches to eat cold, do I have to cook to a certain temperature or use any cure?

Thanks

 

[s2k9k]

As long as you don't compromise (as in injecting) the surface of the meat you don't. Wait at least an hour before inserting any temp probe to ensure the surface is over 140* and you won't have any problems.
I've done many roast beefs for thin sliced sandwich meat and I will take them to about 125* because I like mine on the med/rare side.

 

[chef jimmyj]

Smoke it at 225*F to get some good smoke on it. I agree with Dave that an IT of 125*F is good because you will get about 5* of carryover as it rests. Here is a couple Rub recipes and if you like to Dip your Beef sandwiches in Au Jus, this is a great recipe to try...JJ

These are two recipes I have used on Beef with success. First has a very South Western/ Texas flavor. The second is my Go To for anything Beef...JJ

Run for the Border Rub

2T Kosher Salt

2T Ancho Chile Powder

1T Chipotle Powder

1T Oregano, Mexican is preferred 

1T Gran Garlic

1T Gran Onion

1T Black Pepper

1T Cayenne

1-2tsp Gnd Cumin

1tsp Cocoa Powder

1/2tsp Cinnamon

Optional:

1T Tomato Powder

1/2C Turbinado Sugar (Sugar in the Raw)

Makes 3/4 to 1Cup Rub.

This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients except maybe the Tomato Powder is available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili. 

Bubba Beef Rub

2T Turbinado Sugar

2T Kosher Salt

2T Black Peppercorns

1T Coriander Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries 

Add Cayenne if heat is desired.

All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant. The Garlic and Onion do not need to be toasted.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup.

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

[thoseguys26]

Is eye of round one of the best for sliced roast beef? I know they're one of the leanest but they're usually smaller then what I've seen behind the deli. Just curious. I've smoked a round of elk this winter and it came out fantastic. I didn't have a slicer at the time though..

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• thoseguys26
• Jan 15, 2012

 

[chef jimmyj]

Deli Beef is typically Top Round a much larger muscle...JJ