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Roast Beef for Work Lunches!

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SteelCitySmoke814
SteelCitySmoke814 Posts: 112
in Beef
I recently decided I was over paying 10-11-12+ dollars/lb for the real "house made" lunch meat.  I usually cycle week to week with Roast Beef, Turkey Breast, and Chicken Breast (and many flavor variants). 

Eye Round Roast rubbed with a little EVOO, salt, pepper, garlic powder, onion powder, and rosemary.  Indirect at 325-350 until the center hit 130.

I don't have a deli slicer, but I'll live with slightly thicker slices for $4.99/lb and that smoke ring!

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  • ShesGotEggs
    ShesGotEggs Posts: 103
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    Love this idea, I am going to try it! Cold cuts get dried out quickly and I think this is a great way to go.
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  • SteelCitySmoke814
    SteelCitySmoke814 Posts: 112
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    The roasts I get are about 2-2.5 lbs. I make one, freeze about half.  Eat the first half through 3-4 lunches. Then, set the frozen half out Saturday in the fridge, slice Sunday for the next week. No real issue with the frozen/thawed slices at all. 

    Try it out! 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Wow that is beautiful.  That smoke ring is insane.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • fishlessman
    fishlessman Posts: 32,767
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    nice smoke rings. get a slicer, ive gotten alot of use with mine, pastrami, ham, roastbeef, roast pork,deli style meatloaf, sometimes i see cheap proscuitto  ends at the grocery
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    Looks perfect man!  I definitely need to try that.  I don't think you can cook it much better than that! 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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