Deli Style "Pit Cooked" Roast Beef

Post Reply
User avatar
SQWIB
Reactions:
Posts: 185
Joined: Mon Dec 23, 2019 6:41 am
Location: Zone 7A Philly
Contact:

Deli Style "Pit Cooked" Roast Beef

#1

Post: # 6489Unread post SQWIB
Wed Jan 15, 2020 8:29 am

December 7th, 2016

Deli Style "Pit Cooked" Roast Beef



I cooked this roast on Manday 6, I usually cool a roast overnight and slice when cold, however I needed some for my hungry guests and to add to some lamb stew I was making


I stopped at Restaurant Depot and picked up a decent Top Round 19.69 pound denuded top round "Deneuded".

Image



On the pit at about 275°F.

Image



Mopped with a Worcestershire/Soy/Coke mix, after an hour or so, mopped again and rubbed with my Philly Style Rub


Removed at an internal temp of 130°F.

After about a 30 minute rest roast was uncovered. I sliced some off for tasting and added some to a beef-Lamb stew I was making the same day.

Image



Then it was off to the refrigerator still in its pan, loosely covered with foil.

After about three hours the meat is removed from pan, juices are reserved for an Aujus. The meat has cooled enough for slicing.

Image

Image

Image



The meat is sliced and placed in a pan that still has some drippings in it.

Image

Image



The next day some more meat is sliced for some french dippers. Aujus was made using the drippings and some beef bouillon cubes

Image

Image

Image

Image

Image

Image






The family enjoyed the French Dippers very much.

Image


I usually seal and freeze the roasts in what I like to call slicing blocks.

Image

User avatar
MissS
Reactions:
Posts: 5598
Joined: Fri Dec 13, 2019 4:55 am
Location: SE Wisconsin Zone 5b

Re: Deli Style "Pit Cooked" Roast Beef

#2

Post: # 6535Unread post MissS
Wed Jan 15, 2020 4:43 pm

That looks fantastic. (Reading as I am drooling on my keyboard.)
~ Patti ~

Post Reply

Return to “BBQ/Grilling & Smoking”