Roast beef

Sorta the eye of the beholder.You would need certain parts of top and bottom,or chuck to make thin sliced medium rare and tender.

You can overcook,or even foil some chuck or a brisket to get pullable.

I guess you'd price out chuck roll and brisket and figure your net yield on each.
Usally how you vend or cater.

You said roast beef, so I'd assume slicing, but then you asked about pulling.

for me, Chuck roast is awesome for pulling.

What are you wanting to make?

Chuck roast smoked (chuckies) makes an amazing french dip sandwich

Just thinking mostly. I want to try a beef chuck eye roast at about 130 to 140 for slicing this week end, but was just wondering if you take that same roast to 190-200 if it would be decent for pulling.

Maybe one of the chefs will chime in,but the eye would be a little more like a steak.It doesn't have as much collagen to break down and fat to render.

Like the guys are calling "chuckies" you could go to foil after you get the color and bark and then go to the pullable temps.Just a guess.

I have used bottom round for roast beef. You can use top but it is more expensive. Bottom round comes out awesome. I used chuck and smoked it like pulled pork. After pulling it, I then threw it in the crock pot for 6 hours to a mixture of sweetbaby rays and doctor pepper and it was unbelievable. I used chuck because it didn't matter as it was easily pulled at that temperature. It was a guess and it worked out great. Below are my roast beef pics.

Let me guess on the rub. Salt, pepper, garlic and worcestershire sauce. Yes?

That looks just awesome. Love those roast beef sandwiches. Last time I used top round, and it turned out great. Sirloin tip works nicely if you're looking to slice thinly for roast beef sandwiches.

Well. Now you've got me motivated. I'm getting me some top round for Italian Beef sandwiches.

quote:

Originally posted by Pags:
.. Italian Beef sandwiches.

with or without the giardiniera?

I'm looking for a good G recipe for the Mrs.

Thanks, guys. Just what i was looking for. The forum comes thru once again.

I've just used the green peppers, but I may look for the giardiniera. Try the recipe I used with garlic juice as suggested by dls. I think you'll enjoy.

We're having an Italian dinner (already got the Chianti) for our friends Sat night, so I won't be able to do this till next week. May provide pictures.

quote:

Originally posted by Pags:
Let me guess on the rub. Salt, pepper, garlic and worcestershire sauce. Yes?

That looks just awesome. Love those roast beef sandwiches. Last time I used top round, and it turned out great. Sirloin tip works nicely if you're looking to slice thinly for roast beef sandwiches.

Well. Now you've got me motivated. I'm getting me some top round for Italian Beef sandwiches.

Yes sir, great guess! I decided to just keep it simple when I did it. I did use the thick worcestershire sauce and Montreal steak seasoning. Worked out to about $2.25/lb when I did it. Factor how awesome it was against the $9.99 version at the deli I was very happy.

Yea. But I bet you didn't factor in the $.38 for electricity and the 2 chunks of wood.

quote:

Originally posted by Pags:
Yea. But I bet you didn't factor in the $.38 for electricity and the 2 chunks of wood.

lol, that is how I got to my price. I got the bottom rounds on sale for $1.79/lb at costco. Also, they didn't cook down in weight at all. Going to do some more later this month.