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Best cut of beef for Roast Beef ?

BBQ Bob Trudnak
BBQ Bob Trudnak Posts: 197
edited November -0001 in EggHead Forum
My neigbors are having a Christening party this weekend and asked me to cook 25 lbs of Roast Beef on the Egg for slicing and making sandwiches. What cut if beef do you recommend for this? I was thinking Top Round.[p]BBQ Bob
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Comments

  • jwitheld
    jwitheld Posts: 284
    BBQ Bob Trudnak,
    hello bob
    talk to your butcher, top round, steamboat. hard to beat a good brisket!
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    BBQ Bob Trudnak,
    as long as you have the ability to slice it thin (like with an electric deli-type slicer. ...any 'round' will be good, top round, bottom round, even eye of the round. . ..just follow the pit beef instructions. . .[p]i rub mine heavy with kosher salt and either dizzy cow lick or dizzy red eye express (this one is particularly good). . .cook it indirect on grid over inverted plate setter, at 275 till its 125 - 130 internal temp. .. let it rest, then shave it really thin. ..serve it on kaiser rolls with onions, horse radish and/or bbq sauce. . .you can't go wrong. ..[p]wess b also has a slightly different pit-beef technique on his website. ..same great results. . .
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  • BBQ Bob Trudnak
    BBQ Bob Trudnak Posts: 197
    jwitheld,
    Hey John! Thanks. I cook brisket all the time. These folks are looking for traditional "roast beef". I was hoping to get large roasts so I don't have to put five 5 pounders on the Egg.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    mad max beyond eggdome,
    whoops. .. i meant to cook it at 375 dome temp. .. .this meat is best when roasted at fairly high temps... ..typically a full eye of the round only takes about 2 hours to be done. ...here is a pic of an eye of the round done this way. ...[p]DSCN0570.jpg
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  • BBQ Bob Trudnak
    BBQ Bob Trudnak Posts: 197
    mad max beyond eggdome,
    Thanks max. I was not sure what the differences were between bottom, top and "eye of the" The Red Eye sounds like it would be perfect!
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    BBQ Bob Trudnak,
    i guy like rumrunner would have to weigh in, but there is probably a lot of difference (particularly in texture) between the three. . .but so long as they are cut thin, they will all work. . .i am partial to eye of the round, but that is just me. ...its a pretty tough, no fat hunk of cow. . whole ones will run around 7 - 8 pounds, and sliced thin, its a lot of sandwich meat, almost zero waste. .. i did two for an office party one time (22 people), and had some left over. . .[p]here is one on the large egg. ..gives you an idea of size. .[p]DSCN0566.jpg[p]here is one more picture prior to slicing, coated in red eye. ..good stuff. . .[p]DSCN0567.jpg[p]
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  • BBQ Bob Trudnak
    BBQ Bob Trudnak Posts: 197
    mad max beyond eggdome,
    Now yer talk'n Max! Woo baby!
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    BBQ Bob Trudnak,
    If you go with eye of round. Sam's Club has some real nice chunks of meat. You might be able to get by with 3 pieces.[p]Mike
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  • Chef Wil
    Chef Wil Posts: 702
    BBQ Bob Trudnak,
    I use Top Sirloin, I stuff it with lots of onions, garlic, and hot peppers, slather mustard and rub, cook to between med. rare and medium. Slice thin.
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  • Rumrunner
    Rumrunner Posts: 563
    BBQ Bob Trudnak, the Top Sirloin that Chef Wil mentioned is great, but probably a tad pricey for what you want. I would go with the Top Round. Ask your meat person for two (2) whole 'peeled' Top Rounds, this should get you in the bllpark for 25 pounds. Make sure they are USDA Choice. Cook as everyone suggested.....350-375° until 135° in the middle. I used to like to inject mine with a 50/50 mix of Dale's Sauce (or Worcesterhsire) and water; rub the outside with Kosher salt, black pepper and granulated garlic. The Top Round 'can' be dry, with the injection it keeps it nice and juicy.

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  • Smokin Joe
    Smokin Joe Posts: 441
    BBQ Bob Trudnak,
    well... if your neighbor is paying for the meat and they want the best - I would go with beef tenderloin cooked between rare & medium rare. This gives you some medium slices closer to the ends. "Freak" who posts on this board from time to time cooked one of these for sandwichesand it was absolutly unbeatable. Chilled the meat, put on onion rolls with roasted peppers and somelettuce & fresh tomatoe - good eatin brother!!![p]Joe
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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
    344996%3A%3B23232%7Ffp47%3Dot%3E2327%3D8%3A3%3D677%3DXROQDF%3E2323%3A859%3B9694ot1lsi
    <p />BBQ Bob Trudnak,
    i made rost beef from top round & injected with soy sauce 1/4 cup, 1 tablesp garlic powder & 3/4 cup water mix.
    rubbed with Cowlick & some turbinado sugar with Vageta (croetian season salt)
    smoked indirect @ 350F til internal temp reached 140F
    let it rest 10 min & thin sliced across the grain - i have lunch meat for the last 2 weeks now.
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  • tach18k
    tach18k Posts: 1,607
    Smokin Joe,
    a second choice would be Tri-Tip
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  • BBQ Bob Trudnak
    BBQ Bob Trudnak Posts: 197
    Chef Arnoldi,
    Thanks Chef, Great idea!
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  • BBQ Bob Trudnak
    BBQ Bob Trudnak Posts: 197
    Rumrunner,
    Thanks all! Great ideas. I will have to see how much they want to spend and go from there. I like the Top Sirloin and Tenderloin ideas![p]BBQ Bob
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