Deli Roast Beef

civil eggineer

Any tips on meat types and cooking methods to produce roast beef that can be thinly sliced and comparable to deli style meats?

Nature Boy

Howdy trs
I do lunchmeat often for our twin teenagers (yep, they just turned 13...yowza). For beef I use eye round roast. I coat it with Cow Lick, or salt and pepper (be generous), then roast it indirect (300 is a good temp) to 120 internal. Remove and prepare your cooker for a hot sear at the end. Sear on all sides, rest, then slice thin and dump over the remaining juice. Good stuff.
Have fun!
Chris

PS, you could also use top or bottom sirloin.

fishlessman

i cooked this one around 275 direct, i like roast beef red and i also like a little fat on it, i think this was a 10 pound rump roast with the bottom, eye and top all attached. if you go direct you want only a half load of lump and a raised grill, if you go inderect you can cook it between 300 and 325 for descent results.



dont forget deli ham, dr chickens double smoked ham makes incredible sandwiches.

vidalia1

I do bottom round roast. It is a cheaper cut. I cook mine direct with a raised grid at 350. I turned them about every 15 minutes. It gives a nice char to it. I pulled them at 135 internal and double wrapped and put directly in the fridge. They have a lot of juice which I skim and save for serving. It sliced real thin and makes great sandwiches & fajitas.

I rubbed it with Slap Yo Momma... it is a spicy (hot) rub...but it mellows over time...

fishlessman

i cook them like that also, but you will get a different texture if you cook below 300 on that bottom round, give it a try sometimes. its the difference between a pit beef and a deli, i like them both.

EmandM'sDad

I've done rump roast a couple of times that turned out well. Lots of cowlick, then indirecf at 350 til 125 internal. you'll need a slicer to get it thin. Grain tends to turn alot so thin slicing is a necessity. lots of beefy flavor, nice and juicy
-mike