Thin Sliced Roast Beef Like The Deli


 
Bob Ivey

Bob Ivey

TVWBB Emerald Member
I want to make rare roast beef for sandwiches like you get at a great deli. The sliced roast beef that my wife gets at the market just isn't that good. Sometimes it is and sometimes it's not. Need a recipe and details on how to make this. Have seen one or two posts about this but I can't find them. I will be buying a meat slicer for this also. Any suggestions on this also.
Thanks In Advanced For The Help.
 
Google Baltimore Pit Beef

I use Mc Cormicks Montreal Steak seasoning and season my beef roast about 4 hours before I roast it. Cook it direct and constantly turn it on different sides so the outside has a nice crust, Cook till about 110 internal and let it rest, The temp will rise quite a bit while it is resting. Slice thin and serve on a bun with thin sliced onion and Tiger sauce.
 
Smoke a 4-5 lb eye of round (I only used pepper for spicing) till internal temp is ~125-130o. Take it out, tent it with foil and it'll then rise another 5-10o or so to medium rare.

It'll be easier to slice when cold.

You want a lean piece of meat for this and don't take it above medium.

Machine-- look on kijiji etc for a used hobart. Got a 12" for $100--40 yr old but slices reeeeeal nice. A new one that I strongly considered was the chefmaster 610 here
http://www.amazon.com/exec/obidos/ASIN/B0002AKCOC/tvwb-20
 
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John and Len, both recipes sound good. I will probably do it both ways. I am thinking that the WSM would be the way to go but am open to suggestions. I could also use the roti on the Genesis. I am open to suggestions. Thanks for the quick replies.

Any suggestions for a good meat slicer at a good price?
 
I do my roast beef slow on the mini WSM and take it to about 120º, then wrap in foil for about an hour. Let it cool, slice thin and it's better than deli roast beef. Usually rub with Monteral Steak as well and let it sit overnight before cooking.
 
I do an eye of the round that I have rubbed with a dry brine from William Sonoma. Put the brine on the night before, let it sit wrapped in the fridge over night, then thoroughly rinse the next day and season. I usually use with just salt and pepper or a rub for brisket. Smoke at high heat with some oak or hickory until about 125 to 130 then pull it and wrap tightly in foil. Place in a cooler to rest for a few hours then refrigerate over night to let it firm up for slicing. My family loves the stuff.
 
Thanks all for the wonderful advice. Will start trying these options this weekend. Things like this that make me love this site.
 
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