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Roast beef sandwiches

Katodude00Katodude00 Posts: 98
edited November -1 in EggHead Forum
So I really want to make a bunch of nice roast beef sandwiches. What is the best hunk of meat to buy? And and special recipies that any of you would like to share.


  • I played around with a chuck roast and it was great for pulled beef. My personal favorite is a beef gooseneck, which I can't find anymore. So for pit beef, I go with bottom round roast or eye of the round. 225-250 indirect with cowlick, montreal. Apple or cherry wood for smoke.
    Chuck roast cook.



  • I call it pit beef. It's an Eye of the Round roast. Cut in half, first half covered in EVOO, S&P, and some Italian seasoning. Other half covered in EVOO and some John Henry's Brisket rub. I liked the John Henry's the best. Wife couldn't care less, she liked both.


    400 deg indirect until 150 internal. Wife doesn't like rare..........YET.
  • I'll definitely recommend eye of round too. It's not very expensive and easy to cook. I like to cook it direct at around 300 to 350, turning every 10 minutes, to get a little bit of char on the outside. Season with your favorite rub, Dale's or just salt and pepper. It's all good.

    If you like it rare or medium rare be careful how long you cook it. It will self-cook like crazy after you pull it off. If you cook it to 125 it will probably end up medium or beyond. I cook mine to 110 for rare and 115 for medium.

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