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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-24-2007, 02:47 PM   #1
chargriller
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Default roast beef sandwiches

Howdy All,

I was going to smoke a
roast 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:


What should be the internal temp?

How should I marinade?

Any other tips.

Thanks
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Unread 08-24-2007, 02:54 PM   #2
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Default 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
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Unread 08-24-2007, 03:06 PM   #3
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I would love to make a dipping juice, how do I collect the juice?
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Unread 08-24-2007, 04:40 PM   #4
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Default 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!
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Unread 08-24-2007, 04:44 PM   #5
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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.
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Unread 08-25-2007, 01:20 AM   #6
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Quote:
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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
Ah the visuals. $hit stuck at work eating out of vending machines.
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Unread 09-19-2007, 12:49 PM   #7
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Quote:
Originally Posted by chargriller View Post
Howdy All,

I was going to smoke a roast 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:

What should be the internal temp?

How should I marinade?

Any other tips.

Thanks
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.
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Unread 09-19-2007, 04:11 PM   #8
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Quote:
Originally Posted by Puppyboy View Post
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.
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Unread 09-19-2007, 04:36 PM   #9
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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
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Unread 09-19-2007, 05:14 PM   #10
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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/sh...an+beef+recipe
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Unread 09-19-2007, 05:51 PM   #11
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Been awhile, how did it come out?
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Unread 09-19-2007, 06:30 PM   #12
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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.
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Unread 09-19-2007, 06:37 PM   #13
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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.
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Unread 09-20-2007, 01:47 AM   #14
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Quote:
Originally Posted by The_Kapn View Post
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!
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Unread 09-20-2007, 08:06 AM   #15
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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.
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