Two Amazing Roast Beef Recipes!
I took a combination of techniques from Chef Tom of ATBBQ The Sauce, Sam the Cooking Guy and America’s Test Kitchen to make 2 awesome smoked beef roasts in our Yoder YS640 smoker. Which one came out better? Watch and see!
Roast Beef 2 ways!
Ingredients:
3 to 5 pound Eye of Round or Bottom Round
2 T of kosher salt
Injection Mixture:
3 T Minor’s Au Jus Concentrate
3 T Minor’s Beef Base Concentrate
Chef Tom’s from ATBBQ The Sauce Rub
1 T fresh minced thyme
3 T minced garlic
2 T Cattleman’s Grill Tri-Tip Seasoning
1 t Olive Oil
Alt Sam the Cooking Guy Rub:
Kosher salt & fresh ground pepper
5 cloves garlic, minced
1/4 cup yellow mustard
3 T anchovy paste
1. The day before, salt the roast, wrap in plastic wrap and set in refrigerator for 24 hours.
2. The day of the cook, mix all injection ingredients in 1 quart of water heated at medium heat until all ingredients are dissolved.
3. Remove the mixture from the heat, allow to cool, then inject the roast.
4. Mix together the rub ingredients (use either or both recipes above if smoking more than 1 roast) and apply liberally to the roast(s).
5. Smoke @ 250F to an internal temp of 125F. At about the 75 minute point, turn the roast. Let rest for 30 minutes. Reserve and juices.
6. Refrigerate for at least an hour, then slice thin against the grain. Mix any reserved juices with the sliced roast beef before serving or packaging. Serve and ENJOY!
Equipment used:
Yoder YS640 Smoker
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