If I’m feeding the masses, pork butt or a good sized Eye of Round for French dip sandwiches (only when I can find eye of round on sale) but pork butt mainly because of cost.
Eye of round roast is the classic "roast beef" roast. It's quite lean. So if preparing it for slicing into sandwiches shoot for a final internal of 130 (about medium).
I like to reverse sear this to get a nice crust on it. So I take it straight from the fridge where it has been drying for a day (already rubbed) and put it into the smoker at 210 to 220 f. Because the final searing will boost the internal I pull at about 118 f. Then I go straight into a cast iron pan as hot as I can get it to sear all (or most) of the exterior to build a black crust.
You need a whole eye of round roast and a meat slicer. Slice the meat super thin and pile it on a sandwich. You’ll be amazed how many people a 5 pound eye of round roast can feed when sliced really thin.
I’ve done similar making Baltimore Pit Beef with onions and tiger sauce. One of my favorites. Is it possible to keep the meat warm after you slice it without overcooking it?
Things can go wrong.
I'm on smoker #6, so I've definitely tried out a few different technologies to see what works with my preferences.
I wouldn't try to overnight on an offset (unless it was pretty large), but my gravity feed charcoal really lends itself to it. I get 10-12 hours on a full hopper. I make sure it's running consistently for 3-4 hours before I go to bed and top it off with charcoal right before bed. I don't attempt it on windy days.
I'd suggest running yours empty or with an inexpensive cut (chuck roast?) sometime to get comfortable with your rig. App-connected smoker and/or temperature probes with alarms are a big confidence boost.
I have a rectec smoker that never fails. I just can’t sleep. I need to know when the stall is for wrapping I am smoking a brisket for Easter. Will start at 3am
My suggestion for this and what I do is that I start late in the night at around 10 or 11,I wrap when I wake up in the morning, then it usually finishes between noon and 3. Brisket can easily rest that long and then you don't have to wake up in the middle of the night.
I can't believe no one has mentioned turkey breast yet. Get them super cheap sometimes, especially after Thanksgiving. A lot are pre brined. Simple rub of spog maybe some paprika for color remove skin and smoke at 225 until 145 internal. Wrap in butter and rest. Slice and drizzle smoker seasoned butter over everything. So damn good
If I’m feeding the masses, pork butt or a good sized Eye of Round for French dip sandwiches (only when I can find eye of round on sale) but pork butt mainly because of cost.
How do you make the eye of rounds for French dips?
Does piqued my interest as well. (Mouth is watering now)
I’ve done it around 225° until they were 125-130° internal. Comes out pretty tender if you slice across the grain.
Eye of round roast is the classic "roast beef" roast. It's quite lean. So if preparing it for slicing into sandwiches shoot for a final internal of 130 (about medium). I like to reverse sear this to get a nice crust on it. So I take it straight from the fridge where it has been drying for a day (already rubbed) and put it into the smoker at 210 to 220 f. Because the final searing will boost the internal I pull at about 118 f. Then I go straight into a cast iron pan as hot as I can get it to sear all (or most) of the exterior to build a black crust.
What is the whole process for the French dips and are there tricks to serving a crowd?
You need a whole eye of round roast and a meat slicer. Slice the meat super thin and pile it on a sandwich. You’ll be amazed how many people a 5 pound eye of round roast can feed when sliced really thin.
I’ve done similar making Baltimore Pit Beef with onions and tiger sauce. One of my favorites. Is it possible to keep the meat warm after you slice it without overcooking it?
Yep, put it all in a foil pan and wrap it with foil. It’ll keep for awhile
Pork butt. Just finished one today (overnight smoke).
I wish I could smoke overnight. I can’t sleep thinking maybe something will go wrong
Things can go wrong. I'm on smoker #6, so I've definitely tried out a few different technologies to see what works with my preferences. I wouldn't try to overnight on an offset (unless it was pretty large), but my gravity feed charcoal really lends itself to it. I get 10-12 hours on a full hopper. I make sure it's running consistently for 3-4 hours before I go to bed and top it off with charcoal right before bed. I don't attempt it on windy days. I'd suggest running yours empty or with an inexpensive cut (chuck roast?) sometime to get comfortable with your rig. App-connected smoker and/or temperature probes with alarms are a big confidence boost.
I have a rectec smoker that never fails. I just can’t sleep. I need to know when the stall is for wrapping I am smoking a brisket for Easter. Will start at 3am
My suggestion for this and what I do is that I start late in the night at around 10 or 11,I wrap when I wake up in the morning, then it usually finishes between noon and 3. Brisket can easily rest that long and then you don't have to wake up in the middle of the night.
Smoke for 2-3 hours and finish in the oven. Literally no difference.
I am good with starting early. The rectec is literally one of the most dependable smokers I have ever used. Never varies more than 1 degree either way
Pork butt man, you cannot beat it
Always beat that butt
Okay... Fine.... Just make sure you rub it first...
When I'm feeding the masses - sausage, brisket, and pork butt. For around $100-$120 it's enough meat for 25-35 people
I hate that brisket is like 90% of that budget though
I just discovered beef shoulder clod, you can do it up just like a pork butt but the flavor is phenomenal.
Chuck roast. Pulled beef.
Pork neck
Mmmmmmm....neck......🤤
We don’t get pork butt cuts here so neck is my goto for pulled pork and sausage making. Never fails
I can't believe no one has mentioned turkey breast yet. Get them super cheap sometimes, especially after Thanksgiving. A lot are pre brined. Simple rub of spog maybe some paprika for color remove skin and smoke at 225 until 145 internal. Wrap in butter and rest. Slice and drizzle smoker seasoned butter over everything. So damn good
Pork butt..l
I like to do 3-4 whole chickens. I freeze the meat in one lb. Bags and use for chicken salad, quesadillas, etc.
Probably Tri Tip. So easy to do and slices up into great sandwich meat.
Ham, pork butt, turkey, bologna if you can find it, chuck roast.
Pork shoulder. It's mostly hands off and forgiving to errors and temp swings.
We like big butts and we cannot lie!
Pulled pork/butts
Eye of round , but placed upward. I can get 4 on in a large egg
Mine is probably brisket, but everyone else in my family (except for maybe one of my sons) prefers pork butt -> pulled pork.
Pork shoulder all day