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Beef for Sandwiches

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Battle
Battle Posts: 14
edited September 2011 in Forum List

I bought a new slicer and I want to make some beef and use it for sandwiches.   Which cuts of beef would you reccomend and how would you EGG it?

 

Thanks in advance.

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  • FSM-Meatball
    FSM-Meatball Posts: 215
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    I have used a top round roast, indirect in a v-rack at 350 until done. I pull it at 135 so it's only a couple of hours. Basic seasonings-S,P,Garlic. I brined it the first couple of times but not the last. I think that the brined roast was a little more tender but the difference was minimal, I need to try a couple more times before I render a final decision.
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  • Battle
    Battle Posts: 14
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    at 135 degrees I would think it would be pretty rare?
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  • bottledair
    bottledair Posts: 0
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    I am far from an eggspert. I use 50/50 raising the steaks and red eye from dizzy pig. I also pull around 135 and let sit for a while then I put it in the fridge before slicing. It comes out great better than deli. It is pink and juicy.
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