Smoked Roast Beef Lunchmeat (Eye Round)

[Bearcarver]

Smoked Roast Beef Lunchmeat (Eye Round)


I had some leftover Small Steak Rolls, so I thawed out some of the Roast Beef Lunchmeat I made from the Eye Round I smoked back in September.

Here is the Step by Step from when I Smoked the Eye Round for the Roast Beef Lunchmeat: Beef Lunchmeat from Eye Round

I made one Sammy with Horseradish Sauce, Roast Beef, & American Cheese.

Then the next night I made 2 “open face” Sammies, with Horseradish Sauce, Roast Beef, American Cheese, and Maters. That was Awesome!!
Gotta eat those Open Face Sammies with a Fork!!


Thanks for stopping by,

Bear


A Bunch of Horseradish Sauce on both sides of a small Steak Roll:

Then a pile of Smoked Roast Beef & some Cheese:

Close it up & enjoy:

Next Night's Supper was Awesome!!
Horseradish Sauce on both sides of two rolls.
Then some Smoked Roast Beef.
Then some Cheese & slices of Maters.
Gotta eat these Open Face with a Fork!!!

 

[gmc2003]

Looks like a couple of excellent sammies Bear. I'd be all over both of them.

Point for sure
Chris

 

[disco]

Super sandwich, Bear! Big like!

 

[gary s]

Now that's a Proper Sandwich Nice !!!

Gary

 

[chopsaw]

Gotta eat these Open Face with a Fork!!!

Yeah buddy !

 

[normanaj]

Glad you posted that link to doing the eye rounds.I've struggled with eye rounds for one reason or another.

 

[idahopz]

Looks great John - sandwiches are still among my favorite foods to enjoy, and there is nothing better than home prepared ingredients.

 

[Bearcarver]

Looks like a couple of excellent sammies Bear. I'd be all over both of them.

Point for sure
Chris

Thank You Chris!!
And Thanks for the Like.

Bear

 

[smokerjim]

nice bear, bet that smoked beef and horsy sauce gave that a great flavor

 

[Bearcarver]

Super sandwich, Bear! Big like!

Thank You Mister Disco!!
And Thanks for the Like.

Bear

 

[Bearcarver]

Now that's a Proper Sandwich Nice !!!

Gary

Thank You Gary!!
And Thanks for the Like.

Bear

 

[Bearcarver]

Yeah buddy !

Thank You Rich!!
And Thanks for the Like.

Bear

 

[Bearcarver]

Glad you posted that link to doing the eye rounds.I've struggled with eye rounds for one reason or another.

Thank You Norm!!
Yeah, it seems the most important things are to keep it no higher than Med-Rare, and slice it as thin as you can.

Bear

 

[xray]

It’s nearing lunchtime here and that sandwich looks super tasty!

Like!

 

[Bearcarver]

Looks great John - sandwiches are still among my favorite foods to enjoy, and there is nothing better than home prepared ingredients.

Thank You Pete!!
Sammies Rule!!
And Thanks for the Like.

Bear

 

[Bearcarver]

nice bear, bet that smoked beef and horsy sauce gave that a great flavor

Thank You Jim!!
Yes, the only thing might go better is if I use Swiss with that RB & Horsy, instead of American, but I didn't have any Swiss.
And Thanks for the Like.

Bear

 

[Bearcarver]

It’s nearing lunchtime here and that sandwich looks super tasty!

Like!

Thank You X !!!
And Thanks for the Like.

Bear

 

[Bearcarver]

@hoity toit ---Thank You for the Like.

Bear

 

[beastcook]

Bear

I have two eye of round roasts
Both 2.6 lbs trimmed

First tender quick in fridge 12 days

The second one is Plain

Now I want to smoke both together
Suggestions for the plain one ?

I was thinking I would inject plain one with low sodium beef broth for
Moisture !

And Texas crunch to keep it from
Drying out
What your
Thinking ?

And plain one final internal temp
You recommend

I assume the plain roast
would need to be sliced thin

 

[Bearcarver]

Bear

I have two eye of round roasts
Both 2.6 lbs trimmed

First tender quick in fridge 12 days

The second one is Plain

Now I want to smoke both together
Suggestions for the plain one ?

I was thinking I would inject plain one with low sodium beef broth for
Moisture !

And Texas crunch to keep it from
Drying out
What your
Thinking ?

And plain one final internal temp
You recommend

I assume the plain roast
would need to be sliced thin

Hi Beast!!
On that plain one, I would just follow this "Beef Lunchmeat from Eye Round".
It came out Great.
The only change you might want to make is pull it at 135°, instead of 140° IT.
I like it at 140°, but many like it lower.

Yes, Slice it thin, like in my Step by Step.

Bear