How to Make Homemade Roast Beef

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Roast beef can be made from Eye of the Round, Sirloin or tri tip, it's great as a main meal but also makes wonderful cold cuts. We've got a 6 lb eye of the round with the fat cap still on, now eye of the round is not as tender a cut as either a sirloin or a tri tip so unless we process and cook this carefully we could end up with some tough roast beef.

We are going to inject this with Butter Flavored soluble seasoning. This is a great seasoning to use on almost any cut of meat. It imparts a great flavor, and I especially like it since it already has phosphates, which will help increase the water-holding capacity of the meat and give us a juicier finished product. My injection is 1 lb of water and 5 oz of seasoning. The directions say to use this as a 10% pump, but since it does not contain any cure, I will pump it until it won't hold anymore. Then I am going to rub the outside with Prime Rib Rub seasoning. I want to coat the outside with this since I will be slicing it thin, and I won't be getting much of the outside on each slice.

Next, I am going to vacuum pack it and let it marinate overnight. Since it is so large, I am using one of our Vacmaster suction sealers and a vacuum bag roll. I create the size bag I need by slicing the roll and then sealing one side of the bag. Then, I place my meat inside and seal the bag. I'll let this sit overnight and be ready to smoke it in the morning.

So I am ready to put this in the smoker. I will cut this roast in half and do half of it in our PK100 with a water pan and set it to 240° and then pull it once it has reached an internal temperature of 140° and maintained that for 12 minutes. This will be enough time at that temp to kill off any bacteria. I am also going to cook the other half in our big smokehouse that has humidity control, and I will post my smokehouse recipe for that in the Meatgistics article. We can compare the two and see if we could achieve similar results by just smoking at a steady temperature and a water pan.