Egging turkey & roast beef for slicing sandwich meat

Raymont · June 2013

I've borrowed a slicer and would like to cook my own turkey breast and roast beef for slicing sandwich meat. Like a sub shop only DIY (and better). I'd like some advice on what meat to buy. Turkey for example comes in various frozen/fresh, white meat/dark meat, and then bone in/boneless. Frankly, sometimes it can be difficult to find just an uncooked boneless turkey breast. (possibly I'm looking wrong store or section or wrong time of year?). Once I figure out what to by, I'll likely brine the breast and then apple wood smoke. Any suggested rub/seasoning?

For Roast beef, what type of cut should I go with? Bottom Round or "eye" round? I'd like quality not necessarily cheap. Any wood to smoke it? What about rub/seasoning?

Thanks for the advice!

Charlie tuna · June 2013

Turkey breast(bone in) is very cheap and available year round, easy to egg and easy to pull from the bone. makes great sliced beef. You are "right on" with the beef, eye of the round isn't too expensive, cooked rare and sliced, makes good sammies!

WiltOnTilt · June 2013

What temp and technique would you guys recommend for eye of round? I got one on sale for roast beef sandwiches

Charlie tuna · June 2013

Just s&p ! Cooked direct at gasket level at 350 degrees - turn to get a good sear, but don't let it get above 125 degrees internal or it will be too tough for sandwiches. I let it cool just enough to be able to handle then slice the entire thing.

nolaegghead · June 2013

I cook roast beef at the lowest temp I can maintain with smoke, like oak. Pull at 125. I don't worry about a sear, it's sliced thin.

fishlessman · June 2013

for deli beef cook below 300 dome direct works. ive never made turkey but suspect 275 to 300 dome would be better than a higher roasting temp as well, sliced turkey textures seems more like my low and slow turkey cooks than my tday roast turkey cooks

Egging turkey & roast beef for slicing sandwich meat

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