Roast Beef Swiss Cheese Sandwich
Cooking at low outside temp will cook meat slower bringing the internal temperature up to produce tender meat. The low and slow basically breaks down the connective tissue almost like melting it away. Sometimes too low of a temp on a low-n-slow will turn the roast or large cut of beef into too tender.
As a roast beef lover, I use the low and slow 95% of the time. You will inherit new tricks and techniques that match your kitchen. Just think of the different appliances used to cook roast beef or large cuts of beef. You can keep an oven's temperature under control pretty easy but when you step into a 1000 gallon pit it's a different set of rules mostly paying attention for the long haul.
Make The Roast Beef Sandwich Happen
This is a good guide if you got your cooking vessel's attitude under control within a 10 degree difference. My general rule is a target temp of 245 no higher than 250 and no lower than 230. I freak out on higher temps but my pit master buddies don't. So see, your results will vary from your experience.
Three things to note we need is: a thermometer to measure inside meat, if your cooking appliance doesn't have one a thermometer for the inside of it, and time.
All was pretty simple and done in my auto electric smoker so I didn't have to constantly tend to a fire. Start cooking in the morning and by the end of the day I have a roast beef sandwich ready to go!
- 5 lb beef shoulder
- 8 oz Uglyade
- 2 tbs Dawgs Bark
- 16 oz buns ='s 8 buns
- 8 oz swiss cheese sliced
- 2 oz onion sliced purple
- 2 tbs olive oil
- 1/4 tsp salt
In a heavy duty food bag or container add the beef and Uglyade.
Place back in fridge and marinade for 24 hours. Part 1
One hour before cooking set meat on plate on the counter to drain.
Get smoker or oven up to 245 degrees.
Get a pan to medium high heat.
Sprinkle and rub all the Dawgs Bark on meat.
Add a couple three drops of olive oil and quickly add meat to sear 2 flat sides.
In smoker add meat by itself away from heat on grill.
Cooking in oven stack a cookie sheet, foil, grill, and then the meat. So it's elevated.
Push thermometer into center of meat.
This is the long part part 2. Cook until the thermometer says 200 degrees. Mine took 13 hours, it will matter with size of shoulder and temperature consistency. Try to keep from looking at it.
When your done wrap in foil and let rest at least 1 hour. I shoot for 2 to 3 hours of rest.
In a pan heat up some olive oil, onion slices, and your volume of salt.
Pour off excess olive oil and toast buns in the pan.
Slice of swiss cheese, pulled beef, onion, cheese, and whatever else would make this perfect!
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn
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