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Beef for Sandwiches

BattleBattle 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.


  • 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.
  • at 135 degrees I would think it would be pretty rare?
  • 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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