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What type of roast?
Bham_egger
Posts: 196
Was wanting to smoke some beef for thin slicing for roast beef sandwiches. What cut of beef will hold up and not fall apart. It will be cooked medium.
Comments
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I like eye of round.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
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Top round, Bottom round, rump.... Roast to medium rare and slice thin for best texture. Past that, they can get a little tough, The thinness of the slice can counteract this.Check out this recent thread for Baltimore Pit Beef
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when i tell the butcher i want something for deli beef he always gives me either top sirloin or a top round roast. one of those has a gristle line in it but i cant remember which one
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Eye of the round. Compact, no waste. Cook low and slow to help reduce toughness and use a meat slicer if you have one and slice very thin for the same reason. Use your favorite rub and smoke as well. This is one of my favs. on the egg especially for samiches.
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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fishlessman said:when i tell the butcher i want something for deli beef he always gives me either top sirloin or a top round roast. one of those has a gristle line in it but i cant remember which one
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If you use eye of round, season it well. Super lean = Super flavorless if not done right.
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I've had good results from top rounds. I liked the ones I did w. a heavy rub or a marinade, so the slices would have a touch of strong flavor.
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Thanks everyone!
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