Roast Beef Sandwiches
Big Green Egg,  Equipment,  Proteins,  Recipes

Smoking Roast Beef On a Ceramic Smoker

Our pitmaster loves smoking on his ceramic smoker and a good roast beef sandwich.

After a recent stop at Arby’s, {yes, the fast food joint}, he realized how expensive a roast beef sandwich really is…

“Wonder if we could make our own roast beef, like Arby’s,?” he said out loud.

Without any knowledge of where to begin, we decided to give it a go.

But of course, we were not going to just pop a beef roast into the oven, we had to SMOKE it!

PICKING OUT THE MEAT FOR ROAST BEEF

raw beef eye round roast

Just as the sandwich indicates, we chose  a type of beef roast.

A good cut of beef was going to be essential, since we would be smoking it, which requires a longer cooking time.

We chose an Eye of Round roast because it is a more economical cut of beef.

The eye of round roast is cut from the rear leg of the beef steer and does not contain very much fat.

cuts of beef from a cow

PREPPING THE BEEF ROAST

Oakridge Black Ops Brisket RubWe purchased a 2.66 pound roast, which would be plenty for 4 sandwiches.

After trimming off all the residual silver skin, we dusted it with Oakridge Black Ops.

We chose this rub because it has been a game changer for our beef brisket competitions.

 READ MORE – 10th PLACE AT THE DOC HOLIDAY BRISKET COMPETITION – READ MORE 

We followed with a light coat of John Henry’s Pecan Rub.

Finally, we placed the roast on a wire rack, inside an aluminum tray, and poured a Dr. Pepper in the bottom of the pan, just till it touched  the baking rack.

The roast rested on the counter for about an hour.

This allowed plenty of time to heat up and prepare our ceramic smoker.

PREPARING THE CERAMIC SMOKER

Keeping a clean smoker is essential to good quality food coming off the vessel.

Make sure you read MAINTENANCE OF YOUR BIG GREEN EGG, which is good advice regardless of what type of ceramic cooker you own.

Placing the roast beef on the smoker
Placing the beef roast on the ceramic feet.

Because we did not want to use a strong flavored wood, we chose cherry chunks to be placed in our smoker.

After getting the internal temperature of the smoker up to 235º, we put the roast on.

We used the ceramic feet accessories to hold the aluminium pan off the rack of the smoker, to avoid scorching the pan.

While maintaining 235º, the roast smoked for about 4 hours, then reached a stall.

While checking the meat temperature, we discovered the Dr. Pepper had completely evaporated, therefore, we added water to the aluminium pan (just enough to reach the rack).

We removed the pan from the vessel and tented with aluminum foil, then placed the roast back into the smoker.

After an additional hour, the roast was removed from the smoker.

It had shot up to an internal temperature of 170º – we were aiming for 165º.

MAKING THE ROAST BEEF SANDWICHES

slices of smoked roast beefThe roast rested for about 30 minutes.

Since it was cool enough to handle, we placed it in our, recently purchased, meat slicer.

The thinner the slices, the better the flavor.

For serving, place a pile of slices – about 7-8 – on your favorite type of hamburger bun, top with our “A” sauce and enjoy.

IF YOU WANT OUR “ROAST BEEF SAUCE” RECIPE

CLICK HERE!

Sauce for roast beef sandwiches

BELOW ARE THE ACCESSORIES USED DURING THIS RECIPE

TO GET OUR GREAT RECIPES DELIVERED STRAIGHT TO YOUR INBOX – CLICK HERE!

 

 

Leave a Reply