Deli Style "Pit Cooked" Roast Beef

[SQWIB]

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".





On the pit at about 275°F.





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.





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.









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







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


















The family enjoyed the French Dippers very much.




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

[MissS]

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