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GMDGeek
12-14-2014, 10:53 PM
Cooking for 100 people on the 22nd ... been asked to do Turkey and Roast Beef... Figure I'll do 3 Turkeys and 2 Roast Beefs. Thing is, I've never smoked roast beef before. I know people say to treat it like brisket but I've got a couple questions.

1. What internal temp should I bring it to? I'm thinking I'd like to server it medium rare?? Thoughts?

2. Any cut better than the other for something like this?

3. I'm going to be slicing this so I'm trying to figure out how much I should actually buy?

Thank in advance for y'all's help,

Gerry

smoke ninja
12-14-2014, 10:56 PM
When i think of roast beef i think med rare.

For that many people maybe a steamship round, althought the rib reigns supreme.

landarc
12-14-2014, 10:59 PM
I particularly like top sirloin, what I know as Top Block, they are typically around 5 pounds each, largish, kinda squarish. Cook just like a tri-tip, that is to say, low temperature, internal temperature around 135F and rest for 15 to 20 minutes. Slice across grain.

Cross rib roast is cheaper, and far more available, and makes a great roast beef. Again, sliced thin across the grain, has a great texture and flavor.

Two meats, I would figure on 1/4 pound finished product per person of each meat, so around 1/3 pound per person raw.

http://i166.photobucket.com/albums/u105/landarc/wagyu-raw_zps43a02290.jpg
Top Block Sirloin

http://i166.photobucket.com/albums/u105/landarc/wagyu-plate1_zps942d9e2a.jpg
sliced

GMDGeek
12-14-2014, 11:00 PM
Steamship round?? that is a new term for me? The people requesting the cook are good with $$ ... trying to avoid killing them with prime rib though ... although they just might like. I still can't believe beef prices as of late ... even here in TX

Demosthenes9
12-15-2014, 03:32 AM
Steamship round?? that is a new term for me? The people requesting the cook are good with $$ ... trying to avoid killing them with prime rib though ... although they just might like. I still can't believe beef prices as of late ... even here in TX

Steamship round is the whole round of beef; top, bottom and eye of round along with the sirloin tip. Basically, the entire rear upper leg.

http://cdn.smokingmeatforums.com/d/dd/464x1000px-LL-ddc6ec8f_beefroundwithtip1.jpeg



http://www.edinformatics.com/culinaryarts/food_encyclopedia/Beef_cuts.png



http://www.amarse.net/UPDATE%20IMAGES08/04pic08/04UP087.jpg



Generally, a whole round is upwards of 50lbs or more including part of the femur bone. You can bone it out prior to cooking if you wish.


Anyways, from a cost perspective, a sirloin tip or round roast will probably be the cheapest way to go, whether it's top, bottom or eye of round. Just be sure to cook low and slow and any of them will be nice and tender. I smoked a whole top round for Easter and it was absolutely delicious.

GMDGeek
12-15-2014, 10:41 AM
Much appreciated ... I'm stopping at Restaurant Depot on the way home from work ... will post pics of what I find/get.

legendaryhog
12-15-2014, 10:44 AM
I did three roast beefs this weekend actually, sorry, no pics (also did 25 chickens so was super busy). Eye of round is the roast beef that I grew up with, but any cut of round will work. Use your favorite rub (heavy on the garlic works well). Slow smoke to internal 120 degrees, pull and let rest on your counter top for 20 minutes before cutting. If you have a deli slicer, this would be the time to use it. Cut across the grain and you will have some killer sandos.

Demosthenes9
12-15-2014, 03:23 PM
GMD, one other piece of advice I'd offer is that you have to think about your "customers". If I were cooking for the family, I'd cook low and slow to 125ish and have a nice rare to mid rare with consistent coloring from edge to edge. BUT, with 100 ppl, you will most likely have some number that prefer medium, mid well and even well done.

There's a couple of different ways to address this. You could cook your meats at a higher temp. This will make them more done on the outer edges and less done as you move towards the center. Or, you could go low and slow with multiple roasts and take them out at different temperatures.

A third option would be to have a hot au jus bath sitting at the ready. If a person wants mid well, slice a nice piece of mid rare and drop it in the au jus for a minute or two.

Big George's BBQ
12-15-2014, 03:32 PM
I have gotten sirloin roast from my butcher- prob prime. Cooked at 325 in my Egg. Made awesome sammies. I need to do another