How to Make Deli-Style Roast Beef Lunch Meat - Ultimate Roast Beef SandwichThis is how to brine cure a beef roast, cook it low and slow with a bit of smoke; then slice that beef paper thin to make the ultimate home made deli style roast beef sandwich. We cooked this roast beef low and slow on the Yoder pellet grill to impart a slightly smokey flavour to this super juicy Deli-Style Roast Beef Lunch Meat - Ultimate Roast Beef Sandwich.Ingredients:2L water100g coarse salt50g brown sugar10g (1 Tbsp) cracked black pepper2 bay leaves5 mL (1 tsp) hot pepper flakes5 mL (1 tsp) onion powder5 mL (1 tsp) garlic powder2Kg (4 Lb) sirloin tip roast (or any lean roast)Method:Prepare the brine by heating ½ the water and dissolving in the salt and spices.Pour the heated liquid into the reserved cool water, and chill.Place the roast in a ziplock bag or glass container and cover with the brine.Make sure the roast is fully submerged and place in the fridge overnight.Remove the roast from the brine - discard the brine - and dust with cracked black pepper.Place uncovered in the fridge to dry out for a couple hours.Setup your smoker with your favourite wood at around 275ºF. **Cook until an internal temp of around 125ºF (for rare) is reached.Remove from the smoker and chill before slicing thin.**You can cook this in your oven for the same time and temperatures.Roast Beef Internal cook temperatures:RARE - Cool red centre - 125°F / 52°CMEDIUM RARE - Warm red centre - 135°F / 57 CMEDIUM - Warm pink centre - 145°F / 63ºCMEDIUM WELL - Slightly pink centre - 150°F / 66°C 0:00 How to Make Deli-Style Roast Beef Lunch Meat - Ultimate Roast Beef Sandwich0:45 How to brine a roast beef How to brine a beef roast1:19 Perfect salt & water ratio for a brine3:42 How long do you brine a roast beef5:23 How to smoke a roast beef on a pellet grill6:17 Slicing home made deli beef7:06 Making the ultimate roast beef sandwich#LeGourmetTV #GlenAndFriendsCooking
