How to Make DeliStyle Roast Beef Lunch Meat Ultimate Roast Beef Sandwich
This 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 DeliStyle Roast Beef Lunch Meat Ultimate Roast Beef Sandwich.

Ingredients:
2L water
100g coarse salt
50g brown sugar
10g (1 Tbsp) cracked black pepper
2 bay leaves
5 mL (1 tsp) hot pepper flakes
5 mL (1 tsp) onion powder
5 mL (1 tsp) garlic powder
2Kg (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°C
MEDIUM RARE Warm red centre 135°F / 57 C
MEDIUM Warm pink centre 145°F / 63ºC
MEDIUM WELL Slightly pink centre 150°F / 66°C


0:00 How to Make DeliStyle Roast Beef Lunch Meat Ultimate Roast Beef Sandwich
0:45 How to brine a roast beef How to brine a beef roast
1:19 Perfect salt & water ratio for a brine
3:42 How long do you brine a roast beef
5:23 How to smoke a roast beef on a pellet grill
6:17 Slicing home made deli beef
7:06 Making the ultimate roast beef sandwich


#LeGourmetTV #GlenAndFriendsCooking