Smoked Roast Beef Lunchmeat (Eye Round)

[beastcook]

Reviewed recipe mentioned above thank you

Ok here’s my question which heating method
The. Cook/smoke temps vary almost 180 degrees per the two different recipes..

(Meaning dried beef and the deli style recipes )

I need to cook these two roast together part that time on hand and I’m recovering from chemo and I don’t have the energy to do two smokes back to back

Regards
Beast

 

[Bearcarver]

They don't actually average 180° apart:
I just checked, and my Dried Beef went from 140° to 200°, and the Roast Beef was 225° the whole time.

So if you have to do them together:
I would, after cured, put the one for Dried Beef in at 140°(Smoker Temp) for 3 hours.
Then put the uncured "Deli" one in, and bump the heat up to 225°.
Then remove the uncured "Deli" one when the IT gets to 140°.
Then pull the Cured Dried Beef at 160° IT.

Does that solve your problem??

If not---Ask Me More Questions. Be back tomorrow.

Bear

 

[beastcook]

Appiciate it

 

[jcam222]

Looks delicious. I’m going to have to do some beef like this soon.

 

[Bearcarver]

Looks delicious. I’m going to have to do some beef like this soon.

You'll love it!!
It's expensive at the store, and it isn't even smoked.
Gotta try on Rye with Swiss!!!

Bear

 

[nchapelheel]

What a timely post. I just smoked an eye round roast this week. I trimmed it
and covered it with Montreal Steak seasoning. Put it in the fridge overnight.
Smoked it in the GMG Daniel Boone until the internal temp was 140. Pulled
it out and let it rest on the counter top for 2 hours. Back to the fridge overnight
again. Got the slicer out to make very thin deli type slices. Got about 3/4 way
through the slicing and the fuse blew in the slicer. I did not have any 1.25 amp slow blow fuses in my parts bin. After sampling a few pieces...or 10, I put it
all in bags for the vac sealer.
Your tip about freezing the contents BEFORE vac sealing is a good idea.
Thank you for that tip.

 

[Bearcarver]

What a timely post. I just smoked an eye round roast this week. I trimmed it
and covered it with Montreal Steak seasoning. Put it in the fridge overnight.
Smoked it in the GMG Daniel Boone until the internal temp was 140. Pulled
it out and let it rest on the counter top for 2 hours. Back to the fridge overnight
again. Got the slicer out to make very thin deli type slices. Got about 3/4 way
through the slicing and the fuse blew in the slicer. I did not have any 1.25 amp slow blow fuses in my parts bin. After sampling a few pieces...or 10, I put it
all in bags for the vac sealer.
Your tip about freezing the contents BEFORE vac sealing is a good idea.
Thank you for that tip.

You're very welcome!
Sounds like you did a Great Job!!

Bear

 

[beastcook]

Bear thanks last month I followed your advise and both roasts turned out great (I’d post pic but haven’t taken time to
Figure that out yet)

Ok this month my chemo brain fog got me off on your recipe guide and I need your general direction.......

This time I went with four roast each 2.6 to 3 lbs yes they have been weighed
Here’s the dilemma
I cut each in half (8 pieces ) weighed and now have cured in frig for 10 days (max thickness 2.8 inches) (I know I wasn’t suppose to half them this early )

Do
I still perform a slice test on the the largest half roast ?
And how do think the duration of the cook will change ?

Any other input would be appreciated ?

I hope to
Smoke all 8 pieces the day after tomorrow (this Thursday )

And serve on Sunday !

Not sure how I followed directions
Last month and didn’t this time

Regards
Beastcook

 

[Bearcarver]

Bear thanks last month I followed your advise and both roasts turned out great (I’d post pic but haven’t taken time to
Figure that out yet)

Ok this month my chemo brain fog got me off on your recipe guide and I need your general direction.......

This time I went with four roast each 2.6 to 3 lbs yes they have been weighed
Here’s the dilemma
I cut each in half (8 pieces ) weighed and now have cured in frig for 10 days (max thickness 2.8 inches) (I know I wasn’t suppose to half them this early )

Do
I still perform a slice test on the the largest half roast ?
And how do think the duration of the cook will change ?

Any other input would be appreciated ?

I hope to
Smoke all 8 pieces the day after tomorrow (this Thursday )

And serve on Sunday !

Not sure how I followed directions
Last month and didn’t this time

Regards
Beastcook

Hi Beastcook!!
Now you have me confused.
You said you cured for 10 days.
This Thread is about Smoked Roast Beef Lunchmeat (Uncured).
You might want to follow my "Dried Beef" Step by Step:
Link:
Dried Beef (Best Ever)

Bear

 

[beastcook]

sorry thread confused

last month smoked one each deli meat roast and a dried beef roast.

dried beef was a big hit here and now I have 4 count roast 2.6 to 3 lbs each
(cut in half by mistake 1.3 to 1.5 lbs each piece ) and yes these 8 pieces have been curing for 10 days.

sir
tips ?
since I halved the roast to early
how long y0u believe it will take to hit the final internal temp?

 

[Bearcarver]

On Dried Beef, I never worry about time, because I'm not making it for a meal.

I just keep it low as long as I want, Like 140°--150° for 4 to 6 hours, until I feel I got enough Smoke on it. Then I'll jack it up high enough (170° to 190°) to get it up to 160 internal Temp. When it hits 160° or better, it's done.

Just check my Step by Step---The one above---In Post #29
That should have everything in it.
Don't forget----SLICE IT as THIN as you can!!

Bear

 

[Bearcarver]

@tx smoker ---Thank You for the Like.

Bear

 

[beastcook]

On Dried Beef, I never worry about time, because I'm not making it for a meal.

I just keep it low as long as I want, Like 140°--150° for 4 to 6 hours, until I feel I got enough Smoke on it. Then I'll jack it up high enough (170° to 190°) to get it up to 160 internal Temp. When it hits 160° or better, it's done.

Just check my Step by Step---The one above---In Post #29
That should have everything in it.
Don't forget----SLICE IT as THIN as you can!!

Bear

appreciate it
have a great day

 

[beastcook]

Great I appreciate your assistance
thank you
Beastcook