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Whast cut of meat for sandwiches

Discussion in 'General Discussion' started by tjoff, Sep 19, 2010.

  1. tjoff

    tjoff Smoke Blower

    What cut of beef is the best to smoke and slice thin for sandwich meat?  I am going to start making my own lunch meat and want to do turkey, chicken and beef, just not sure on the cut for beef.  
     
  2. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I would think a chuck roast or a round roast.
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Round or sirloin tip but keep a close eye on them ( so they don't dry out) and make sure and catch all the juices for au jus.
     
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    You want something lean for lunchmeat. I just smoked up a rump roast and it came out perfect. I took it to 150 degrees so it just had a hint of pink in the middle. I would steer clear of any chuck though. Round roast, eye of round etc should all be good..

    Then of course there's the corned beef brisket. Season that up and smoke it into some pastrami..
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I use top or bottom rounds, and take it to around 140° .
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    Do a corned beef and make Pastrami.
     
  7. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    The last pork loin I cooked got sliced thin and turned out completely and totally fantastic.

    I would like to find out what piece of meat is used for the style roast beef that Arby's uses.
     
  8. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Try a Sirloin Tip Roast go simple on the seasonings and take it to 135-140 internal then after the rest put it in the fridge to get cold then slice it as thin as you can.
     
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I personally would take a whole top round, remove the cap, cut it lengthwise in half, tie it, season it and smoke it to 140°, let rest for 20 min.; you'd have the most consistent roast beef with little or no grizzle or interior connective tissue.
     
  10. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Processed beef parts.

    To the OP I recently did a Sirloin Tip roast that came out so good I am going to attempt to re-create the same magic with a Cross Rib roast this weekend.
     
  11. chefrob

    chefrob Master of the Pit OTBS Member

    az
    that's what we used at one place i worked.............i like mine @ 130-135 though. i've used sirloin and rib but they are much more $.
     
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Ya, trying to spare the vampires... 130° is niceee... but the wife just doesn't understand my attraction to the rarer fare![​IMG]
     
  13. chefrob

    chefrob Master of the Pit OTBS Member

    az
    you mean ya haven't been able to bring her over to the darkside yet?

    [​IMG]
     
  14. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Another vote for Pastrami, I need to make some more my son got to take a homemade pastrami sandwich to school every day for a month until we ran  out.

    Robert
     
  15. symansaysbbq

    symansaysbbq Fire Starter

    CT
    I am about to try my first attempt at making roast beef for sandwich. My question is, I will have about 3lbs after all said and done, should I slice all of it and then vacuum seal some for later. If I vacuum seal how long would it stay good without freezing it.