roast beef sandwiches

chargriller · Aug 24, 2007

[SIZE=-1]Howdy All,

I was going to smoke a [/SIZE][SIZE=-1]roast [/SIZE][SIZE=-1]tomorrow for some sandwiches.

I was thinking after cooking it and bring it back down in temp, I would set it in the fridge till the next day, then use my slicer to make slice / shave it for sandwiches.

So my questions are:[/SIZE][SIZE=-1]

What should be the internal temp?

How should I marinade?

Any other tips.

Thanks
[/SIZE]

Markbb · Aug 24, 2007

Beef

I would think 140 internal will do it med. rare thats if you like med. rare, also you can make au ju with the juice, and make a nice horseradish sauce with it and french bread, maybe saute some onions and mushrooms....going to store:-D

chargriller · Aug 24, 2007

I would love to make a dipping juice, how do I collect the juice?

Markbb · Aug 24, 2007

Juice

Put a small rack in a alumin. pan and put the beef on the rack, it'll save on alittle clean-up and you'll still get the smoke flavor...saute the onions and mushrooms in the pan or with a cast iron skillet in the smoker!

RichardF · Aug 24, 2007

Iwouldn't take it above 125-130* Residual heat in a big hunk of meat will get you into the medium rare range no problem.

Norcoredneck · Aug 25, 2007

Markbb said:
I would think 140 internal will do it med. rare thats if you like med. rare, also you can make au ju with the juice, and make a nice horseradish sauce with it and french bread, maybe saute some onions and mushrooms....going to store:-D

Ah the visuals. $hit stuck at work eating out of vending machines.

Puppyboy · Sep 19, 2007

chargriller said:
[SIZE=-1]Howdy All,[/SIZE]

[SIZE=-1]I was going to smoke a [/SIZE][SIZE=-1]roast [/SIZE][SIZE=-1]tomorrow for some sandwiches.[/SIZE]

[SIZE=-1]I was thinking after cooking it and bring it back down in temp, I would set it in the fridge till the next day, then use my slicer to make slice / shave it for sandwiches.[/SIZE]

[SIZE=-1]So my questions are:[/SIZE]

[SIZE=-1]What should be the internal temp? [/SIZE]

[SIZE=-1]How should I marinade?[/SIZE]

[SIZE=-1]Any other tips.[/SIZE]

[SIZE=-1]Thanks[/SIZE]

So how did it turn out?

Got a roast marinating in the fridge since last night and am gonna smoke it this afternoon.

Was gonna smoke it to about 135* then cooler for an hour. After a night in the fridge I was gonna slice her up for sammies. Better yet, an open roast beef sammie with mashed taters & gravy. Great, now I'll really hungry.

Kevin · Sep 19, 2007

Puppyboy said:
So how did it turn out?

Got a roast marinating in the fridge since last night and am gonna smoke it this afternoon.

Was gonna smoke it to about 135* then cooler for an hour. After a night in the fridge I was gonna slice her up for sammies. Better yet, an open roast beef sammie with mashed taters & gravy. Great, now I'll really hungry.

Sounds about right for a sirloin / tri tip/ round roast, to me. I cook chuck roasts longer, slower, and to a higher temp to allow some of the fat to render.

The_Kapn · Sep 19, 2007

All the info for slicing is "right on".

For a variation, cook a Chuck Roast (or Brisket for that matter) to 200-205 internal like a Butt for PULLED BEEF!

Great intense beef flavor and works great on sandwiches!

Just a different approach.

Happy Cooking.

TIM

Jorge · Sep 19, 2007

If you like Italian Beef style check out this thread. Ron_L and Neil both have great recipes that should get you started.

http://www.bbq-brethren.com/forum/showthread.php?t=15439&highlight=italian+beef+recipe

Norcoredneck · Sep 19, 2007

Been awhile, how did it come out?

Puppyboy · Sep 19, 2007

I used a bottom round roast and took it to 150*. I used my ECB and it cooked a little faster than what I was expecting so I missed my earlier target of 135* (stupid warm-ideal-hot temp guage). Still, when I pulled out the temp prob, the juices were still a little bloody. Gonna leave it wrapped in a beach towel on the counter for an hour then put in the fridge and slice in the morning.

CajunSmoker · Sep 19, 2007

I do a lot of eye of round roasts for sandwich meat. A lot of folks I know don't like their sandwich meat as rare as they do their normal beef so I usually take it to 170* and then wrap it tight and refrigerate it overnight. I will have a slight blush in the center and lots of juice's but not enough to stain your bread red.

keale · Sep 20, 2007

The_Kapn said:
All the info for slicing is "right on".

For a variation, cook a Chuck Roast (or Brisket for that matter) to 200-205 internal like a Butt for PULLED BEEF!

Great intense beef flavor and works great on sandwiches!

Just a different approach.

Happy Cooking.

TIM

What TIM said, that pulled chuckie mad some great sandwiches!

Puppyboy · Sep 20, 2007

It sliced up beautifully after a night in the fridge. Had good flavor but there is plenty opf room for improvement.

Over all, not too shabby for my first one done like this.

Gonna make up a gravy with the fat & jelly and serve with some mashed tatters for supper.

Of course, I'll get a little sammie for lunch when no one is looking.

roast beef sandwiches

chargriller

Full Fledged Farker

Markbb

Guest

chargriller

Full Fledged Farker

Markbb

Guest

RichardF

is Blowin Smoke!

Norcoredneck

somebody shut me the fark up.

Puppyboy

Babbling Farker

Kevin

Quintessential Chatty Farker

The_Kapn

Moderator Emeritus

Jorge

somebody shut me the fark up.

Norcoredneck

somebody shut me the fark up.

Puppyboy

Babbling Farker

CajunSmoker

is One Chatty Farker

keale

Babbling Farker

Puppyboy

Babbling Farker

Similar threads