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Need some roast beef this weekend.....

Sea2SkiSea2Ski Posts: 3,469
So on goes the beef rubbed with DP red eye express and oak smoke. Will pull it off once it hits 128-129F internal.
One is 5.5 lbs and the other at 7.1 lbs.
I will slice it once chilled in the fridge - probably tomorrow night. 
Fresh horseradish is in the fridge ready to go.




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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Comments

  • lentsboy007lentsboy007 Posts: 176
    Excellent . Horseradish and beef is a man’s combination 

    Southern Indiana 1 Large Egg, Blackstone griddle

  • NorthPilot06NorthPilot06 Posts: 830
    High on my list of to-dos.  Can't wait to see the finished product.
    DFW - 1 LGBE & Happy to Adopt More...
  • Sea2SkiSea2Ski Posts: 3,469
    Off the egg and on the cooling rack for even cooling. 
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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • NorthPilot06NorthPilot06 Posts: 830
    Sea2Ski said:
    @NorthPilot06 I make roast beef fairly regularly and I never get tired of it. It should turn out something like this prior cook.  It is an easy fun cook that always gets rave reviews. 

    Looks phenomenal!  And a good excuse to buy a meat slicer...  ;)
    DFW - 1 LGBE & Happy to Adopt More...
  • NorthPilot06NorthPilot06 Posts: 830
    @Sea2Ski what cut of meat do you find works best for the roast beef?
    DFW - 1 LGBE & Happy to Adopt More...
  • JacksDadJacksDad Posts: 537
    @Sea2Ski what cut of meat do you find works best for the roast beef?
    Yes, great question, I am curious also, because I want to do this soon! 


    Large BGE -- New Jersey

  • Sea2SkiSea2Ski Posts: 3,469
    JacksDad said:
    @Sea2Ski what cut of meat do you find works best for the roast beef?
    Yes, great question, I am curious also, because I want to do this soon! 



    Depends on the situation. For fancy meals (mother’s day, christening’s, a major milestone birthday) I may use a tenderloin if only for a few people.  I have done ribeye roast, sirloin roast, dry-aged ribeye... you name it, but I usually go with the cheaper cut of the bottom round. With that being said, I usually stay away from the eye round (which is usually separated from the rest anyway.) For even cooking, look for a center cut of the bottom round if possible. The more square the better, but if some like rare and some like well, tapered is what you are after. 
    Since you are probably going to want to slice it thin, the tenderness of the cut is not that important. I love my small slicer. Light, portable, sharp as hell and it does everything I want it to do - including paper thin roast beef.

    It is a easy cook that is very rewarding. Give it a try! Cook into slow so it is evenly cooked throughout, and remember carryover cooking. And finally, the rub is not that critical. You can really pack it on since the “body” to “rubbed surface area” ratio is very small. 
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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • GriffinGriffin Posts: 7,890
    Awesome!! That looks fantastic. So how long did those two roasts take?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Sea2SkiSea2Ski Posts: 3,469
    @Griffin I really did not time it as I go by temp, but I would say 2.5 - 3 hours at 225F’ish dome temp. 
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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • northGAcocknorthGAcock Posts: 13,207
    Sea2Ski said:
    @Griffin I really did not time it as I go by temp, but I would say 2.5 - 3 hours at 225F’ish dome temp. 
    Beautiful color on those bad boys.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • Do you inject with anything?
    great looking beef!
    Lrg 2008
    Mini 2009
  • Sea2SkiSea2Ski Posts: 3,469
    Do you inject with anything?
    great looking beef!
    @marysvilleksegghead no do not. I just rub it and put it on the egg.  

    Here it is mid way through slicing   When I am done slicing, I pour that juice on top of what was sliced  
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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • thetrimthetrim Posts: 8,903
    That looks amazing!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Sea2SkiSea2Ski Posts: 3,469
    Thank you 
    For me personally, it is just a hair overdone, but literally only by 2-3 degrees.  I will still happily eat it. 
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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • lkapigianlkapigian Posts: 5,201
    Sea2Ski said:
    Thank you 
    For me personally, it is just a hair overdone, but literally only by 2-3 degrees.  I will still happily eat it. 
    I'd say it was nailed! ....I have found SV with smoke is a great way to get good roast beef for slicing like this as well
    Visalia, Ca
  • Sea2SkiSea2Ski Posts: 3,469
    I have not ever done it SV, but thought about it. 
    Do you smoke it for an hour or so, then put in SV?  What is your process? 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • lkapigianlkapigian Posts: 5,201
    Sea2Ski said:
    I have not ever done it SV, but thought about it. 
    Do you smoke it for an hour or so, then put in SV?  What is your process? 
    Smoke first at a very low temp then SV @ desired temp I think I did 18-24 hours @135 ...like butter..... my preferred is SV then a quick Pan or Egg Sear 
    Visalia, Ca
  • Sea2SkiSea2Ski Posts: 3,469
    Gonna give that a try next time.  Thank you! 
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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
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