Was strolling through the forum the other day when I saw a post on roast beef and realized I haven't done any in quite awhile and a good French dip sandwich sounded wonderful. Was also discussing with some of the members about turkey as well so decided it was a great time to stock up on both.
Started with three eye of rounds. Coated them in thick worchestershire and montreal steak seasoning. For some reason only two of them made it into this picture.
Two butterball turkey breasts. These were of the savory herb flavor. All I could find but I am a big fan of these things. Didn't inject or add any additional seasoning.
Into the smoker. 250 using char-hickory pellets.
Enjoying an ice cold Guinness and monitoring the temps.
Pulled the EOR's at 125ish. Normally I would pull at 110 and sear the hell out of them on the grill but since they were going to be sliced thin didn't see a need for that this time around.
Cranked the temp to 275 to finish off the turkeys. Pulled at 163.
Let them rest for awhile and cool down. Sliced a little for dinner and tossed the rest in the fridge. Got home from work last night and put them in the freezer for about an hour to firm up.
Roast beef sliced on a 1 using my cheapo meat slicer.
Ran about half the turkey through the meat slicer for lunch meat and hand sliced some bigger pieces as well for dinners.
One plate of each. Have a couple more not pictured.
Crappy picture of a French dip I made along with some russet potatoes that got cut up for fries.
Wife wanted something light and she is not a big bread eater so I made her a turkey sandwich on romaine heart "bun" with a side of homemade buttermilk garlic dressing.
Finally stocked up for a little while on some roast beef. Hopefully I can save some of this for the freezer before it all gets eaten. Sent some to my in-laws as well! The smoked roast beef is so much better than anything you can buy at a deli counter and it is easy to do. The turkey came out juicy as always and tender. Like I said earlier I am a big fan of the butterball breast "roasts". They run about 3 pounds a piece.
Anyways thanks for looking!
John
Started with three eye of rounds. Coated them in thick worchestershire and montreal steak seasoning. For some reason only two of them made it into this picture.
Two butterball turkey breasts. These were of the savory herb flavor. All I could find but I am a big fan of these things. Didn't inject or add any additional seasoning.
Into the smoker. 250 using char-hickory pellets.
Enjoying an ice cold Guinness and monitoring the temps.
Pulled the EOR's at 125ish. Normally I would pull at 110 and sear the hell out of them on the grill but since they were going to be sliced thin didn't see a need for that this time around.
Cranked the temp to 275 to finish off the turkeys. Pulled at 163.
Let them rest for awhile and cool down. Sliced a little for dinner and tossed the rest in the fridge. Got home from work last night and put them in the freezer for about an hour to firm up.
Roast beef sliced on a 1 using my cheapo meat slicer.
Ran about half the turkey through the meat slicer for lunch meat and hand sliced some bigger pieces as well for dinners.
One plate of each. Have a couple more not pictured.
Crappy picture of a French dip I made along with some russet potatoes that got cut up for fries.
Wife wanted something light and she is not a big bread eater so I made her a turkey sandwich on romaine heart "bun" with a side of homemade buttermilk garlic dressing.
Finally stocked up for a little while on some roast beef. Hopefully I can save some of this for the freezer before it all gets eaten. Sent some to my in-laws as well! The smoked roast beef is so much better than anything you can buy at a deli counter and it is easy to do. The turkey came out juicy as always and tender. Like I said earlier I am a big fan of the butterball breast "roasts". They run about 3 pounds a piece.
Anyways thanks for looking!
John