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Roast Beef Help/Tips

jwc6160
jwc6160 Posts: 218
in EggHead Forum
Got a 2.5lb chunk of top round that I want to make into sliced roast beef sandwiches. Don’t have a slicer unfortunately, but I will slice as thin as I can with a sharp knife. I’ve looked around and have seen a few recipes, but nothing recent. Any tips on rub, marinating, cook times/temp, etc? Thanks
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Comments

  • 1voyager
    1voyager Posts: 1,161
    edited April 2020
    Trim as needed.

    Add generous amount of coarse Kosher salt and black pepper.

    Tightly wrap in plastic wrap.

    Refrigerate for 48 hours.
    ________

    Setup:

    Indirect, platesetter with legs up, drip pan, no liquid.

    Place on V-rack

    225 - 250 degrees grate temperature.

    _______

    Cook to your desired doneness. I usually go to 125 - 130 degrees, remove from BGE, cover and rest for 10 minutes. Temperature will creep up to 140 or so. (Some people might consider it undercooked for sandwiches.)

    ________

    Good luck and have fun.


    Large Egg, PGS A40 gasser.
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  • jwc6160
    jwc6160 Posts: 218
    I was going to call it a fail but it came out ok. Pulled at 130. I did a pick up and got a thinner cut so I tried to tie it up. It obviously got over done in spots. Should make decent sandwiches. Will try again with a better more even cut next time. 
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  • td66snrf
    td66snrf Posts: 1,838
    If you're trying to cut it thin put in the freezer after its cooked. Do not freeze solid. This will allow you to cut it very thin. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • dmchicago
    dmchicago Posts: 4,519
    Looks good from here. Post a pic of the sandwiches.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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