Roast Beef Question

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a hooligan

Original poster
Dec 24, 2011
Memphis, Tennessee
 I am wanting to smoke some roast beef in order to make lunch meat. Does anyone have a suggestion for the best type of beef cut for doing this? What internal temperature should i be looking for when smoking. please keep in mind I want a classic roast beef, none of that cooked into a gray mess stuff, but a nice medium-rare.
Top Round Roast

as the saying goes top to the bottom (Roast Beef)

Bottom to the top (Pot Roast)

Top Round Roast

as the saying goes top to the bottom (Roast Beef)
Bottom to the top (Pot Roast)

That and eye round is also good.

As for internal temp, how do you like your beef cooked?

I typically pull mine around 130 for sandwich meat. Let it rest until its cold before slicing.
I've always used Top Round or Eye of Round or really any lean roast I can find on sale.  I've done high heat and I always used my maverick et-732 with food probe in center of the roast. Once IT hits 130*-135* pull it and let it rest. Use meat slicers to slice thin. 

Place it directlyon the bun or heat up some Au Jus, I usually just buy the packet and add with water. Dip the meat in the Jus for 10-15 seconds to warm it up again. This will cook it to a medium, but still very tender. If you want it rare, do not place is Au Jus.

Here is the directions I use if I don't feel like starting the smoker.
  1. Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
  2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
  3. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
I like eye of round too but i also like sirloin ball tip for slicing into lunch meat. i take mine to about 135 IT, (i like it more medium) but if you want rare 130 should suit you. here are some pics of what im talking about..

season it up with Montreal seasoning

Smoke it on WSM!

Rest it till cool

Slice it

Store it

You can fin this cut at Sams club for about $4/lb

freeze the meat in an air tight container will last a couple months.

Hope this helps,

phatbac (Aaron)
Last edited:
I'm sold on "top round" and pull mine at 125-132, I usually chop off the ends for stews and nibbling as they are cooked a bit more. I give the Top round a bit of a jiggle and you can tell it's about ready, kinda hard to describe.

Ditto on the rest, anything warmer than room temperature is a bit too warm for me to slice. My last cook was a 3 hour rest on the side of the pit but outside temps were about 35°.
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