Deli Style Roast Beef

Froman

First attempt at a medium rare deli style roast beef.

Method was 300 degrees indirect until internal temp was between 130 and 140. Used some hickory chunks.  Then let it rest in the refrigerator until today.

I also got to try out my new (used) slicer that I got as a fathers day present.  Thanks to reading on the forums I advised my wife to look for a used commercial style one.  Ended up getting a Berkel 827A that was very lightly used at a great price off crags list.  

Working on round two of the roast beef today.  Today I'll do less smoke and cook to to a little higher temp, I think it was a little too rare for my taste.

Eoin

What cut did you use? I do beef for slicing raised direct, gets a bit of colour on the outside.

Froman

I did rump roast.  I was worried about raised direct on the first try.  But I did read that others do that method.

I have the second one on now, Maybe I should switch it off indirect.

Eoin

Raised direct at about 350F works well on the XL. Simple salt and pepper. Rare is good for eating straight away, but medium works for slicing.

Eggdicted_Dawgfan

That is going to make some good sandwiches. Great Father's Day score too!

JohnnyTarheel

Looks great... nice score on the slicer

milesvdustin

Some raw onions and a blob of hot horseradish would make a killer sandwich out of that. Nice job!!!!!

Carolina Q

Since that's too rare for you, pls send it to me for disposal. Looks absolutely perfect!

Dredger

Very nice. That looks absolutely perfect.

Froman

Sliced up round 2 tonight.  I did about 1/4 of the wood.  Cooked it at 300 indirect until it was around 100 IT, then did direct until it was 140-150.  I think I like this batch better.  But both are good!

Brason

Looks great from here.

dwredmond

The first batch looks perfect for my taste. Good work.