Hi all -

I'm a smoker newbie. In fact, I get my MES smoker tomorrow via UPS. One of the things my wife and I are are trying to do is to get away from buying pre-made food as much as possible and get back to make things ourselves. One of the things we'd like to do is to not buy ham, roast beef, and turkey/chicken from the deli counter for sandwiches. Should be pretty easy to make and slice our own.

The one item that I'm unsure about, as far as cooking on the smoker, is the "roast" beef. Has anyone attempted this type of beef on the smoker? With the intent of using as sliced sandwich meat.

If so, what kind of cut do you use, what's the technique for smoking, etc.?

Thanks,
Thomas

Sounds good thomas. I've never had to much experience with the smoked beef, but I would like to try. I wonder if smoking would get to a high enough heat to produce the same results as a roast beef.

I think it would depend on the thickness and the cut of meat. I do beef briskets in the smoker, but that's a thinner cut of meat. A small to medium sized shoulder roast probably would be fine in the MES. Just smoke it "nekkid" for the first hour or so, then foil it so you don't dry out the outside before you fully cook the inside. Also depends on how rare you want the beef. I like it dark pink in the middle. Not too bloody, but not over cooked.

Be sure to use your thermometer to monitor the temp inside the roast. 170 would be rare and 200 would be done.

Good luck and let us know how it turns out.

I recently did a sirloin tip roast and sliced it thin for sandwiches. I seared it on all sides and then roasted it @ 450* until the internal temp was 125*. I was going to vacuum pack the balance, but myself & my family ended up eating it all week for lunch. Here's the link http://www.bbqsource-forums.com/invboard/i...ic=4001&hl=

I smoked a bottom round roast about two weeks ago on my Weber Smokey Mountain.

I soaked it in a marinade for a couple of hours, then dried it off and seasoned it with kosher salt, black pepper and Montreal Steak Seasoning before I put it on the smoker. I smoked it at about 225 for about 2.5 hours over lump charcoal and a mixture of hickory and pecan (my favorite), and took the roast to about 135 - it was medium rare to medium after it rested.

I didn't have a meat slicer so I just cut it as thin as I could with a good meat knife. The thinner the slices with this cut, the better suited for sandwiches, I think.

We served it on hogie buns with some homemade "Jack Daniels" bbq sauce, onions, tomatoes and lettuce and a touch of mayo.

It was very, very good.

The other posts I saw before smoking the roast was that a Top Round cut was preferable, but the store had bottom round on sale for about 2 bucks less than the top round, so we went that way.

I suspect that an eye of round roast would be better, and a sirloin roast better still.

Pat
(A bunch of Weber charcoals, WSM, and an aging but refurbished Char Broil Commercial Gasser)

You can buy a decent meat slicer for around $100.00 from places like Bed, Bath and Beyond. I use ours all the time to make lunch meat and cut up briskets, roasts, hams, etc.

Well worth the money. I can get paper thin cuts which work GREAT for deli like sandwiches.

Here's the one I got for $99.99:


http://www.bedbathandbeyond.com/product.as...8162&RN=438