• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Roast Beef Question

a hooligan

Newbie
25
13
Joined Dec 24, 2011
 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.
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,804
5,508
Joined Jun 25, 2014
Top Round Roast

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

Bottom to the top (Pot Roast)

Richie
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,322
Joined Oct 4, 2012
Top Round Roast

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

meatsweats86

Meat Mopper
209
70
Joined Sep 23, 2016
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.
 

phatbac

Master of the Pit
2,018
903
Joined Jun 11, 2013
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:

sqwib

Smoking Guru
OTBS Member
5,963
1,022
Joined Sep 25, 2007
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°.
 
Last edited:

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,629
6,293
Joined Jun 22, 2009
I'm kind of an eye of round guy myself.

If you want to go all out, get a whole tenderloin.

Al
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.