E6 deli roast beef


 
Mark Foreman

Mark Foreman

TVWBB Wizard
Just put 2.5 lbs of prime top round on the E6 using KPro. Temp is 225.
I decided to do this as roast beef at the deli counter has topped $15/lb. I do not like the name brand packaged beef, way too salty.
Should take bout’ 3 hours. Will pull at 130F and refrigerate till Sunday then slice on my meat slicer as thin as I can. Sandwiches will be served on homemade SF sourdough bread.

EDIT: I tried a new way to do a low & slow on the E6. I used 1/2 chimney of charcoal and spread it across the charcoal grate is a thin layer (1 or 2 bricks high) like you would for a snake on a kettle. Started coals with a single starter. 1 hour in, temp is 200F.

Really glad I got the E6!

1682701307481.jpeg
 
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Mark Foreman said:
Just put 2.5 lbs of prime top round on the E6 using KPro. Temp is 225.
I decided to do this as roast beef at the deli counter has topped $15/lb. I do not like the name brand packaged beef, way too salty.
Should take bout’ 3 hours. Will pull at 130F and refrigerate till Sunday then slice on my meat slicer as thin as I can. Sandwiches will be served on homemade SF sourdough bread.

EDIT: I tried a new way to do a low & slow on the E6. I used 1/2 chimney of charcoal and spread it across the charcoal grate is a thin layer (1 or 2 bricks high) like you would for a snake on a kettle. Started coals with a single starter. 1 hour in, temp is 200F.

Really glad I got the E6!

View attachment 69740
Click to expand...
I did a similar experiment on my TTs this past weekend. Only 1 CB of coal and the oak split. Kept the smoke and direct heat cook at 325°. Allowed the TTs to grab more smoke as they heated through. Then added more coals to get the sear. Sear wasn’t as crusty as I’d like but now I know why.

Looking forward to your follow up and pics.
 
I'm going to start reporting threads of new WSK buyers :ROFLMAO:

That's impressive, Mark; best of luck on your roast beef cook!
 
Joe Anshien said:
Looking forward to the finished report and pics. Always wanted to try to make roast beef.
Click to expand...
Ok… the results and dinner plan….

Dinner: Roast beef sandwich on sourdough hoagie roll with lettuce, tomato, pickle, mustard and mayo and watermelon fries on the side.

Wanted only minimal bark on the meat. Use prime top round. Cooked at 200F for about 1 1/2 hours. IT was 135F.
1682882986872.jpeg

Sliced very thin.
1682883020373.jpeg

Homemade sourdough Hoagie rolls.
1682883053368.jpeg

Watermelon fries
1682883086475.jpeg
 
Do love my E6. All said and done, ran E6 for about 2.5 hours. Here’s the left over charcoal. No added wood, want to keep smokiness to a minimum. Started with about 3/4 chimney of KP.
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Nailed that one Mark! Cooked to perfection and that description of the sandwich is right in my wheelhouse.
 
Mark Foreman said:
Ok… the results and dinner plan….

Dinner: Roast beef sandwich on sourdough hoagie roll with lettuce, tomato, pickle, mustard and mayo and watermelon fries on the side.

Wanted only minimal bark on the meat. Use prime top round. Cooked at 200F for about 1 1/2 hours. IT was 135F.
View attachment 69933

Sliced very thin.
View attachment 69934

Homemade sourdough Hoagie rolls.
View attachment 69935

Watermelon fries
View attachment 69936
Click to expand...
How unfortunate…..















I didn’t receive an invite.
 
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