Best cut for deli style roast beef and how to cook?


 
LarryR

LarryR

TVWBB Diamond Member
Not sure if this is the right forum for this thread so Chris feel free to move.

What is the cut used for deli style roast beef? There are several cuts on sale here locally and I'm wanting to do some this weekend. I have access to Cross Rib, Rump, Bottom Round, Sirloin Tip, Eye of Round or Flat Iron for $2.99 lb.

What cut would be best? What rub/seasonings? High heat vs. low slow? I'm leaning towards 325 to 350. I'm thinking pulling at 120 for med. rare and tenting.

Thoughts and experiences?
 
Larry.
According to Joy of cooking, the best choices are the top and bottom round and the rump.
Also says that cuts from the round should be slow roasted, as they fare poorly under high heat.
IIRC, the last one was @ 275 lid till it hit 130,
just rubbed with some Italian seasoning.
HTH
Tim
 
When I am making Chicago style Italian beef, I usually use bottom roaund. I've also used sirloin tip (it was a substitute) and it worked as well.

Good luck,.
 
OK so I'm going to go with bottom round. I'm getting temps all over the place ranging from 500 for 5 min. per pound and then let her sit in the smoker/grill for 2 hours to low and slow 225. I think I'm leaning towards 275 grate to 120 to 125.

I'm thinking of rubbing in olive oil and seasoning with salt, pepper and garlic powder. Any thoughts?
 
I vote for BR or Sirloin Tip.
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Just found out my meat market has Harris Ranch Top Sirloin on sale for $3.09 lb. Big fan of Harris Ranch beef, would this work for deli style beef?
 
Originally posted by LarryR:
Just found out my meat market has Harris Ranch Top Sirloin on sale for $3.09 lb. Big fan of Harris Ranch beef, would this work for deli style beef?
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Top is better than bottom Bud.
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Oops, almost forgot, IMO
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