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Rare Roast Beef (for Sammies)
Rare Roast Beef lunch meat is too expensive in my stores, soooooo----
I finally decided to smoke some of my own Beef for sammies, when Weis Markets had "Whole Sirloins" for $2.59 per pound.
All they had next to their sign were little steak size pieces, about 1.5 to 2.7 pounds, so I went over and asked one of the 3 butchers in the back what gives.
He said, "Oh you want a whole one to smoke?----I'll bring a couple out."
He brought 4 of them out, and I picked the one that was the most even in thickness, across the whole roast (7.88 lbs).
He put the other 3 where I hadn't been able to find any. Those guys are great, the way they work with you.
Here is how I did mine, in my MES 40:
Day #1 (Prepping):
Rinse the roast off under clean cold water, and pat dry with paper towels.
Coat the whole thing with Worcestershire Sauce (THICK).
Coat the whole thing "lightly" with CBP, Garlic Powder, and Onion Powder.
Wrap in Plastic Wrap, and put in foil on a dish, so it doesn't leak in your fridge.
Put in fridge over night.
Day #2 (smoking day):
9:45 AM---------Pre-heat Smoker to 240˚.
10:30 AM--------Sprinkle Montreal Steak Seasoning on, and put on rack in second position.
10:30 AM--------Reset temp to 225˚. Also light AMNPS (Hickory Pellets).
10:45 AM--------Put well lit AMNPS in MES 40.
1:30 PM---------Sterilize Meat probe & insert to center of roast (internal temp---111˚)
3:15 PM---------Remove roast at 135˚ IT, and cover with double foil.
4:00 PM---------Allow to cool down some, cut in half with grain, wrap in plastic wrap & put in fridge to cool down over night.
Day #3:
Put in Freezer for 1 1/2 to 2 hours.
Slice across grain for rare roast beef sammies.
Note: After sampling on Day #2, I ended up rubbing the outer coating of Montreal Steak Seasoning off, before slicing.
Many people like it. I tried it before & didn't like it. Then I thought I had put it on too heavy.
This time I only sprinkled it on lightly, and I still didn't like it. I don't mind the salt, or the tiny bit of heat, but some of it tastes like cardboard. IMO
That plus the little pieces fall off all over the place anyway.
Thanks for looking,
Bear
Seasonings I used:
Rubbed, wrapped, and ready for fridge:
Fresh out from under Foil cover, after smoking:
Cut in half with grain. Beautiful hunk of Beef:
Nice Close-up (Dang--Making myself hungry just looking at this pic):
6 pounds of nice Sammy slices of rare roast beef:
A little bit closer look:
All packed for freezer, and a container for Supper:
A good coating of Miracle Whip or Mayo, a slice of Provolone, and a bunch of Horse radish:
Add some nice Smoked Rare Beef:
My first plate, with some Cheese Fries (for a change):
The End
Rare Roast Beef lunch meat is too expensive in my stores, soooooo----
I finally decided to smoke some of my own Beef for sammies, when Weis Markets had "Whole Sirloins" for $2.59 per pound.
All they had next to their sign were little steak size pieces, about 1.5 to 2.7 pounds, so I went over and asked one of the 3 butchers in the back what gives.
He said, "Oh you want a whole one to smoke?----I'll bring a couple out."
He brought 4 of them out, and I picked the one that was the most even in thickness, across the whole roast (7.88 lbs).
He put the other 3 where I hadn't been able to find any. Those guys are great, the way they work with you.
Here is how I did mine, in my MES 40:
Day #1 (Prepping):
Rinse the roast off under clean cold water, and pat dry with paper towels.
Coat the whole thing with Worcestershire Sauce (THICK).
Coat the whole thing "lightly" with CBP, Garlic Powder, and Onion Powder.
Wrap in Plastic Wrap, and put in foil on a dish, so it doesn't leak in your fridge.
Put in fridge over night.
Day #2 (smoking day):
9:45 AM---------Pre-heat Smoker to 240˚.
10:30 AM--------Sprinkle Montreal Steak Seasoning on, and put on rack in second position.
10:30 AM--------Reset temp to 225˚. Also light AMNPS (Hickory Pellets).
10:45 AM--------Put well lit AMNPS in MES 40.
1:30 PM---------Sterilize Meat probe & insert to center of roast (internal temp---111˚)
3:15 PM---------Remove roast at 135˚ IT, and cover with double foil.
4:00 PM---------Allow to cool down some, cut in half with grain, wrap in plastic wrap & put in fridge to cool down over night.
Day #3:
Put in Freezer for 1 1/2 to 2 hours.
Slice across grain for rare roast beef sammies.
Note: After sampling on Day #2, I ended up rubbing the outer coating of Montreal Steak Seasoning off, before slicing.
Many people like it. I tried it before & didn't like it. Then I thought I had put it on too heavy.
This time I only sprinkled it on lightly, and I still didn't like it. I don't mind the salt, or the tiny bit of heat, but some of it tastes like cardboard. IMO
That plus the little pieces fall off all over the place anyway.
Thanks for looking,
Bear
Seasonings I used:
Rubbed, wrapped, and ready for fridge:
Fresh out from under Foil cover, after smoking:
Cut in half with grain. Beautiful hunk of Beef:
Nice Close-up (Dang--Making myself hungry just looking at this pic):
6 pounds of nice Sammy slices of rare roast beef:
A little bit closer look:
All packed for freezer, and a container for Supper:
A good coating of Miracle Whip or Mayo, a slice of Provolone, and a bunch of Horse radish:
Add some nice Smoked Rare Beef:
My first plate, with some Cheese Fries (for a change):
The End
for some sammie deliciousness!
. Very nice post!! 
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