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Help Making Roast Beef Sandwiches

edited 12:29AM in EggHead Forum
I love Arby's roast beef sandwhiches and am going to attempt to replicate 'as close as possible' the meat and make my own :) [p]I was wondering if anyone could tell me what cut of beef to purchase and cooking temp. and times. Should I brine etc. [p]I just bought one from Arby's and thought... hay... I bet this would be easy to do in the Egg. Probably like a 20 hr. cook I would imagine like a butt. [p]Any help and or suggestions would be greatly appreciated. [p]Thanks in advance ... and Happy Egging everyone :) BB


  • sprintersprinter Posts: 1,188
    BB,[p]Well, in that its called a roast BEEF sandwich, I would GUESS that its some sort of beef, not a pork butt. Just a wild guess on my part. hehehehe[p]Now, all kidding and joking aside. I have the links of a couple of knock off recipe places, I'll try and get the links and post them for you. They may be there, not sure but its at least a shot.[p]Troy
  • sprintersprinter Posts: 1,188
    BB,[p]Still looking for the meat, but heres the sauce recipe. Never tried it.[p]Troy
    [ul][li]Here's the sauce recipe[/ul]
  • sprinter,[p]Thanks... :) LOL You are funny !
  • djm5x9djm5x9 Posts: 1,342
    BB:[p]Arby's beef is a compilation of many smaller lean pieces of beef compressed with a binder to produce a large man made "brisket". This is done for a consistant lean slice of beef. Many years ago there was a company called Rix Roast beef that used extremely lean briskets leaner than I have ever purchased at a meat market. Seems like there is always an internal pocket of fat here or there in the ones I buy.[p]I think a low temperature cook to an internal temperature of 165º or so will give you a good slicable brisket. Thin slicing (machine is best) across the grain adds to a successful roast beef sandwich. Nature Boy is the house brisket specialist. Hopefully he will see this and give his advice.

  • sprintersprinter Posts: 1,188
    sprinter,[p]And another one, never tried it either and its quite a bit different than the first one. Good luck, hope this helps.[p]Troy
    [ul][li]Heres another sauce[/ul]
  • sprintersprinter Posts: 1,188
    BB,[p]Hope no offense was taken, jus couldn't pass up that one.[p]Like djm5x9 said, I think that the thin slices of meat are pretty much key to getting a close sandwich to the real thing. The meat is some processed meat something or other, cant imagine being able to duplicate it. But, another lean cut of beef would be good and probably be close to the original. Maybe a top or bottom round or other lean roast would do the trick. THEN, I think your idea of slow cooking it comes into play. I wouldnt do it as long as a brisket as it doesnt need to be pulled and you actually want to be able to slice it. I'd try it to about 140-150, maybe 160, depending on the roast, then slice it as thin as humanly possible.[p]Troy
  • BluesnBBQBluesnBBQ Posts: 615
    BB,[p]You might want to try a Baktimore style pit beef sandwich. It's grilled roast beef, sliced thin and served on kasier rolls (usually with horseradish, bbq sauce and other toppings). See for a recipe.

    [ul][li]That Baltimore Staple...[/ul]
  • BBQfan1BBQfan1 Posts: 562
    My recommendation would be an eye of round, trimmed of all fat (reserved), then brined for 48 hrs in a basic veggie brine. Remove from brine and smoke at 250 til 160 internal (using reserved fat on top for marinating/basting effect). Let cool, then slice as thin as possible, with an electric slicer being best mode possible. (Have heard that no one really knows how Arby's get slices so thin, yet still hanging together; probably because meat is composite of many cuts as suggested). My buddy Reg gave me the idea of brining the beef and if/when I get vending bbq this will be the cut and method that I use; lean meat, thin slice, perfect bun size slices, tender from the brine--as close to Arby's (but with some bbq smoke flavour; you don't mind that do you?- lol) that you can get, IMHO.

  • PGPG Posts: 50
    The link just posted is what I used for sliced beef for about 20 people.I cooked direct at about 350-400 turning beef every 20 minutes or so.Served all the fixings on the side and didn't have a slice left out of two 6lb roasts.Send me an email for any oter help....Page

  • sprinter,[p]No Offense taken. I was laughing out loud my friend . LOL :)[p]I thank you for all you help and advice. I will let you know how it turns out. [p]Happy Egging .. BB

  • BBQfan1,[p]Thanks.... :) Sounds like the ticket.[p]One thing though... what constitutes a "veggie brine" ?[p]I have brined before...understand the process and science.. but am not sure what the veggie is.[p]Once again... thank you... and Happy Egging.. BB

  • BBQfan1BBQfan1 Posts: 562
    As per Reg, here is a basic vegetable-based brine; it will do the trick in tenderizing meat, but won't infuse a whole whack of different flavours. Just about right, IMO.
    1 gallon filtered water
    3/4 cup brown sugar
    3/4 cup coarse salt
    1 large onion quartered
    2-3 stalks celery
    2-3 carrots
    3-4 bay leaves
    2-3 garlic cloves
    1 tablespoon peppercorns
    1 teaspoon dried basil
    Bring to rolling boil, cook for 10 mins. Cool in sink in cold water, change twice, then refrigerate to 40 degrees.
    Brine as follows:
    chicken parts for 4-6 hrs
    whole capons minimum 12 hrs
    turkey and pork loins minimum 24 hrs
    and for the recipe for eye of round, inject if you have an injector syringe, and soak for 48 hrs.
    Proceed as above.

  • BBQfan1,[p]Great... thanks. [p]I still wonder why it is called a vegitable brine though.
    I suppose because of the onion, celery and carrots. [p]Wow... so inject and soak it. That should do the trick :)[p]Happy Egging.. BB

  • PG,[p]Will do, hay.... and thanks for your help :)[p]Happy Egging.. BB

  • BluesnBBQ,[p]That does look like a keeper. I tell you.... since getting the Egg... I have gained about 30lbs. People are starting to talk and I am finding myself giving food away 'also selling it :)' at work etc. I am hooked bad man :)[p]Thanks. And Happy Egging. BB

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