Smoked Roast Beef Sammich

[TNJAKE]

I dont care what Arbys says... TNJAKE has got the meat! Dang good looking sammich!
Jim

Lol thanks Jim

 

[SmokinVOLfan]

Looks great Jake! I usually use eye round for RB but have a huge bottom round in my freezer that's calling my name for this.

 

[TNJAKE]

Looks great Jake! I usually use eye round for RB but have a huge bottom round in my freezer that's calling my name for this.

Thanks John. I normally use eor as well but had this bottom round in the freezer so I went for it

 

[BrianGSDTexoma]

Wow!!! That looks incredible. You and Jeff are going to get me ti invest in those Kosmo yet.

 

[TNJAKE]

Wow!!! That looks incredible. You and Jeff are going to get me ti invest in those Kosmo yet.

Thanks Brian. Has a nice beefy, onion, garlic flavor. Give it a try sometime

 

[bauchjw]

That is going on my list for sure!!!!!

 

[TNJAKE]

That is going on my list for sure!!!!!

Its pretty tasty. Give it a go

 

[fxsales1959]

Howdy fellas and non fellas. Smoked up a 4.5lb bottom round roast today for some sammiches. Trimmed the hard fat off the roast and most other fat. This was marbled well so I didn't worry about it.View attachment 484584
Mixed up my injection. Kosmo Q reserve brisket blend mixed with beef brothView attachment 484585View attachment 484586
Put about 2.5 cups into the roast and hit it heavy with @tx smoker beef rub. Perfect combo for thisView attachment 484587
Onto the stickburner running pecan/cherry at 225View attachment 484588View attachment 484590View attachment 484589
Action shot about 1.5hr inView attachment 484591
About 3.5hr in IT was 136 so I pulled and wrapped in foil. IT went to 141. View attachment 484592
A little while later I loaded it on the slicer set to paper thinView attachment 484594View attachment 484595
Had some toasted sub rolls. Smoke ring on roast beef? Yes!View attachment 484596
Loaded up with provolone, horseradish, red onion, lettuce, tomato. View attachment 484597
Absolutely delicious. Beef was tender and juicy and loaded with flavor and smokey goodness. Thanks for looking

Howdy fellas and non fellas. Smoked up a 4.5lb bottom round roast today for some sammiches. Trimmed the hard fat off the roast and most other fat. This was marbled well so I didn't worry about it.View attachment 484584
Mixed up my injection. Kosmo Q reserve brisket blend mixed with beef brothView attachment 484585View attachment 484586
Put about 2.5 cups into the roast and hit it heavy with @tx smoker beef rub. Perfect combo for thisView attachment 484587
Onto the stickburner running pecan/cherry at 225View attachment 484588View attachment 484590View attachment 484589
Action shot about 1.5hr inView attachment 484591
About 3.5hr in IT was 136 so I pulled and wrapped in foil. IT went to 141. View attachment 484592
A little while later I loaded it on the slicer set to paper thinView attachment 484594View attachment 484595
Had some toasted sub rolls. Smoke ring on roast beef? Yes!View attachment 484596
Loaded up with provolone, horseradish, red onion, lettuce, tomato. View attachment 484597
Absolutely delicious. Beef was tender and juicy and loaded with flavor and smokey goodness. Thanks for looking

 

[fxsales1959]

Howdy fellas and non fellas. Smoked up a 4.5lb bottom round roast today for some sammiches. Trimmed the hard fat off the roast and most other fat. This was marbled well so I didn't worry about it.View attachment 484584
Mixed up my injection. Kosmo Q reserve brisket blend mixed with beef brothView attachment 484585View attachment 484586
Put about 2.5 cups into the roast and hit it heavy with @tx smoker beef rub. Perfect combo for thisView attachment 484587
Onto the stickburner running pecan/cherry at 225View attachment 484588View attachment 484590View attachment 484589
Action shot about 1.5hr inView attachment 484591
About 3.5hr in IT was 136 so I pulled and wrapped in foil. IT went to 141. View attachment 484592
A little while later I loaded it on the slicer set to paper thinView attachment 484594View attachment 484595
Had some toasted sub rolls. Smoke ring on roast beef? Yes!View attachment 484596
Loaded up with provolone, horseradish, red onion, lettuce, tomato. View attachment 484597
Absolutely delicious. Beef was tender and juicy and loaded with flavor and smokey goodness. Thanks for looking

Glad I found this post. thank you. Mama goes to the italian deli and pays more than i probably want to know for boars head sliced roast beef. The kind that is juicy and rare with an almost pornogrphic pink/red rare color.
Trying to figure out how to emulate that. possibly coldsmoke then sous vide?

 

[TNJAKE]

Glad I found this post. thank you. Mama goes to the italian deli and pays more than i probably want to know for boars head sliced roast beef. The kind that is juicy and rare with an almost pornogrphic pink/red rare color.
Trying to figure out how to emulate that. possibly coldsmoke then sous vide?

No problem bud. If you cold smoke it you'd want to cure it first. I can't offer advice on sv but I'd probably just pull it at a lower IT than I did for more rare. Slice it super thin and I won't be tough at all. Hopefully you will try that injection. It's delicious and has phosphates which will give you a very juicy end product

 

[bellarozes]

It got hot working through meat for two sammiches, or did you shave the whole thing? If the latter, you're better off leaving the meat whole until you're ready to use it, rather than slicing it up. Yeah, it means getting the slicer out more often and cleaning it more often, but it's better for the meat.

snaptube vidmate​

 

[TNJAKE]

It got hot working through meat for two sammiches, or did you shave the whole thing? If the latter, you're better off leaving the meat whole until you're ready to use it, rather than slicing it up. Yeah, it means getting the slicer out more often and cleaning it more often, but it's better for the meat.

This was partially frozen before the slicing. I sliced all of it at once. I'm not a deli so I'm not cleaning the slicer just to make a sandwich. I also have a household of 6........what are leftovers?

 

[bbqking01]

Howdy fellas and non fellas. Smoked up a 4.5lb bottom round roast today for some sammiches. Trimmed the hard fat off the roast and most other fat. This was marbled well so I didn't worry about it.View attachment 484584
Mixed up my injection. Kosmo Q reserve brisket blend mixed with beef brothView attachment 484585View attachment 484586
Put about 2.5 cups into the roast and hit it heavy with @tx smoker beef rub. Perfect combo for thisView attachment 484587
Onto the stickburner running pecan/cherry at 225View attachment 484588View attachment 484590View attachment 484589
Action shot about 1.5hr inView attachment 484591
About 3.5hr in IT was 136 so I pulled and wrapped in foil. IT went to 141. View attachment 484592
A little while later I loaded it on the slicer set to paper thinView attachment 484594View attachment 484595
Had some toasted sub rolls. Smoke ring on roast beef? Yes!View attachment 484596
Loaded up with provolone, horseradish, red onion, lettuce, tomato. View attachment 484597
Absolutely delicious. Beef was tender and juicy and loaded with flavor and smokey goodness. Thanks for looking

Excellent looking sammich!

 

[Nefarious]

I really need to convince wife to get the slicer, that looks like heaven. Only problem, she won't eat bread. Gotta find another reason.