Smoked Beef for sandwhiches

[bluebombersfan]

I have seen alot of posts of people making lunch meat so I thought I would give it a try.

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• bluebombersfan
• Nov 6, 2012

Started with this sirloin tip roast.  Just under 3lbs

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• bluebombersfan
• Nov 6, 2012

I covered it with steak seasoning.  I like this one with no salt added so you can add plenty of the seasoning without over salting the meat.

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• bluebombersfan
• Nov 6, 2012

Then I fired up my AMAZN smoker with perfect blend pellets. 

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• bluebombersfan
• Nov 6, 2012

Tossed it in the MES at 225 for about 2 hours.  I brought this to 140, then wrapped it up and put it in the fridge over night.

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• bluebombersfan
• Nov 6, 2012

The plan was to let it stiffen up in the fridge and put it on the slicer.  But you can see in this picture it is about half gone and it still hasn't seen the slicer.  I can't believe how great this tasted although next time I may just try a little garlic powder, salt and pepper.  Simple way to make fantastic lunch meat!!

 

[tjohnson]

Now, that's Lunch Meat!

 

[xutfuzzy]

Well done!  I've been making my lunchmeat for a couple of months now...will be difficult to go back!  Eye of Round is also great for roast beef! 
 

 

[bluebombersfan]

Now, that's Lunch Meat!

AWESOME!!

 

[bluebombersfan]

Well done!  I've been making my lunchmeat for a couple of months now...will be difficult to go back!  Eye of Round is also great for roast beef! 
 

It is unreal!!  What else have you tried??

 

[chef jimmyj]

That meat looks great! Take it to a whole new level. Make some Smokey Au Jus then put a pile of thin sliced Beef on a hunk of French Bread with some Gruyere, Caramelized Onions and a bit of Horseradish. Between bites Dip the Sandwich in Hot Au Jus...Totally Awesome!!!...JJ


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.

 

[smokinhusker]

That's some awesome looking lunchmeat - that is if it makes it to lunchtime!!! And Chef Jimmy's Au Jus...I won't make any beef without it!

 

[jrod62]

That looks great ! Thumbs Up
Chef jj Smokey Au Jus is awesome. Give it a try

 

[bluebombersfan]

Sounds like the Au Jus is a MUST TRY!!! 

 

[bluebombersfan]

That meat looks great! Take it to a whole new level. Make some Smokey Au Jus then put a pile of thin sliced Beef on a hunk of French Bread with some Gruyere, Caramelized Onions and a bit of Horseradish. Between bites Dip the Sandwich in Hot Au Jus...Totally Awesome!!!...JJ


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.

What cut of beef would you reccomend for this??

 

[oldschoolbbq]

NIce

 !

 

[xutfuzzy]

It is unreal!!  What else have you tried??

 I recently did ham sammiches

http://www.smokingmeatforums.com/t/128314/ham-sammiches#post_867387

and pastrami from scratch

http://www.smokingmeatforums.com/t/127656/eye-of-round-pastrami#post_859874

 

[bluebombersfan]

It is unreal!!  What else have you tried??

 I recently did ham sammiches

http://www.smokingmeatforums.com/t/128314/ham-sammiches#post_867387

and pastrami from scratch

http://www.smokingmeatforums.com/t/127656/eye-of-round-pastrami#post_859874

Those both look awesome!!!

 

[chef jimmyj]

What cut of beef would you reccomend for this??

Hey Bro, Any cut of Beef you would make into a Roast will work. What you just made or other Sirloin Roasts, will work. Top, Bottom and Eye Round works well because the Au Jus adds the moisture that would have been there if the cuts were not so lean. A Rib Roast is out of this world with the Au Jus. Change the Beef Broth to Chicken Broth and leave out the Tomato Paste and Red Wine and this Au Jus is perfect for Turkey, Chicken and even Pork Roasts. Leave it thin for dipping or thicken it for great Gravy...JJ

 

[bluebombersfan]

What cut of beef would you reccomend for this??

Hey Bro, Any cut of Beef you would make into a Roast will work. What you just made or other Sirloin Roasts, will work. Top, Bottom and Eye Round works well because the Au Jus adds the moisture that would have been there if the cuts were not so lean. A Rib Roast is out of this world with the Au Jus. Change the Beef Broth to Chicken Broth and leave out the Tomato Paste and Red Wine and this Au Jus is perfect for Turkey, Chicken and even Pork Roasts. Leave it thin for dipping or thicken it for great Gravy...JJ

That sounds pretty good!!  Have to try it next!