I smoked a chuck roast (labeled pot roast by Costco) with the intent of deli slicing it for sammiches.
The roast was removed from the fridge, seasoned nicely with Bad Byron's Butt Rub, and left on a rack on the counter for about 4 hours to come up to room temperature.
I set my smoker at 205 degrees fahrenheit and left it alone. According to my new Chef iQ thermometer the smoker was about 20 degrees cooler than what I set it at. The roast was removed when it reached 132 degrees and then wrapped in foil for 30 minutes where it reached an ultimate temperature of 139 degrees:
After thin slicing I put the meat in the fridge. 10 seconds on a plate in the microwave brought it to the perfect temperature for a sandwich:
Overall I'm very happy with the results. The texture is somewhat like Arby's roast beef but it was fattier. Arby's must do something like cook under pressure and/or a seasoning/brineing process maybe similar to how corned beef is done.
Future experimentation is schedule with an overnight dry brine and/or a paper wrap and high temperature akin to how brisket is done. I also plan the same for eye of round which was "beefier" in flavor and I liked the flavor of more.
I also plan on seeing which experiment will produce the best meat for a cheesesteak sammich.
The roast was removed from the fridge, seasoned nicely with Bad Byron's Butt Rub, and left on a rack on the counter for about 4 hours to come up to room temperature.
I set my smoker at 205 degrees fahrenheit and left it alone. According to my new Chef iQ thermometer the smoker was about 20 degrees cooler than what I set it at. The roast was removed when it reached 132 degrees and then wrapped in foil for 30 minutes where it reached an ultimate temperature of 139 degrees:
After thin slicing I put the meat in the fridge. 10 seconds on a plate in the microwave brought it to the perfect temperature for a sandwich:
Overall I'm very happy with the results. The texture is somewhat like Arby's roast beef but it was fattier. Arby's must do something like cook under pressure and/or a seasoning/brineing process maybe similar to how corned beef is done.
Future experimentation is schedule with an overnight dry brine and/or a paper wrap and high temperature akin to how brisket is done. I also plan the same for eye of round which was "beefier" in flavor and I liked the flavor of more.
I also plan on seeing which experiment will produce the best meat for a cheesesteak sammich.
