Smoking beef for slicing

[Lazarus52980]

Now that I have my recently acquired meat slicer, I am looking into how to make a roast that will be good for slicing roast beef for sandwiches. What is the best cut of meat for this? What IT do I bring it to? (or anything else I should know but don't have the experience to ask)

[Ryan]

I like to do sirloin roast. I get the big ones about 12 pounds. I smoke to IT of 130 cause I like med rare. Let rest then put in fridge and slice the next day.

[Lazarus52980]

I like to do sirloin roast. I get the big ones about 12 pounds. I smoke to IT of 130 cause I like med rare. Let rest then put in fridge and slice the next day.

Wow, 12 lbs. is a lot! Does it freeze well after slicing?

[Ryan]

Wow, 12 lbs. is a lot! Does it freeze well after slicing?

I do them for our lunch stand, plus that's the way they are cryovacced so its cheaper. It does freeze good. Got a couple options if you do a big one. You could slice it all up then freeze. Or you could chunk it up and freeze the chunks and slice when needed.

[Lazarus52980]

I do them for our lunch stand, plus that's the way they are cryovacced so its cheaper. It does freeze good. Got a couple options if you do a big one. You could slice it all up then freeze. Or you could chunk it up and freeze the chunks and slice when needed.

I'm comfortable either way, so which one is better?

[barkonbutts]

Read this link from Bear... cant go wrong then....

http://www.smoked-meat.com/forum/showthread.php?t=19823

[Bearcarver]

I would use Sirloin Tip or Whole Sirloin, like the one I did below---Great Sammies:

Link:
http://www.smoked-meat.com/forum/showthread.php?t=19823


Bear

On Edit: OOOPS---Brian beat me to it----Thank You Brian.

[Ryan]

I'm comfortable either way, so which one is better?

Either way, it does slice better when partially froze.

[Lazarus52980]

I showed my wife the photos and she doesn't want any pink...what I.T. for that ? 165?

[Ryan]

I showed my wife the photos and she doesn't want any pink...what I.T. for that ? 165?

I don't think I'd go that high. I'd start with one at 145. Might have a little pink left.

[dsgarner06]

I think that if you go 145-150 you should be fine with very little to no pink. You don't want to go too high as you risk making the meat chewy and dried out. 165 would be well done and probably shoe leather.

[Richtee]

I showed my wife the photos and she doesn't want any pink...what I.T. for that ? 165?

She's gonna make you ruin it, eh? Eye of round is another fine choice for slicing.

I should send along some of my prototype beef injection with phosphate in the hopes the incinerated meat will retain SOME moisture

145 ain't too bad... 150 tops... after that... it's gonna be dicy on wether food or leather

http://www.smoked-meat.com/forum/showthread.php?t=35077

[Abelman]

I showed my wife the photos and she doesn't want any pink...what I.T. for that ? 165?

Cook to IT of 135°, don't tell her. Make a sandwich and have her take a couple bites. Since you're doing quality, I bet she'll be very surprised.

If she doesn't like it, have her nuke one pack to her liking for her stuff and you keep another pack for yourself.

It's like a haircut, you can always take more off but you can't put it back on. Same goes for meats in terms of finish.

Or, do it to 135° IT, make two sandwiches. Nuke the meat for the other one and let it cool in the fridge overnight. Blindfold her and have her taste both. See how it goes. Just a thought

[HawgHeaven]

Cook to IT of 135°, don't tell her. Make a sandwich and have her take a couple bites. Since you're doing quality, I bet she'll be very surprised.

If she doesn't like it, have her nuke one pack to her liking for her stuff and you keep another pack for yourself.

It's like a haircut, you can always take more off but you can't put it back on. Same goes for meats in terms of finish.

Or, do it to 135° IT, make two sandwiches. Nuke the meat for the other one and let it cool in the fridge overnight. Blindfold her and have her taste both. See how it goes. Just a thought

I like the way you think, Pete!

[Richtee]

Or, do it to 135° IT, make two sandwiches. Nuke the meat for the other one and let it cool in the fridge overnight. Blindfold her and have her taste both. See how it goes. Just a thought

Interesting.. if you cook to 135-ish...slice and chill over night... the meat will "darken" and perhaps look much better to her. Yes..you lose some moisture, but overall it'll still be superior to leather slices.