Homemade Deli Roast Beef Lunch Meat Recipe
This homemade deli-style roast beef has only two ingredients, is easy to make, is budget-friendly, and is perfect for all your sandwiches! Skip the deli and make your lunch meat at home!
- Prep Time: 10 minutes
- Cook Time: 1.5-2 hours
- Total Time: 2.5 hours
- Yield: ~24 servings
- Category: deli roast beef, how to make lunch meat, roast beef lunch meat, smoked roast beef
- Method: grill, oven, smoker
- Cuisine: deli roast beef, how to make lunch meat, roast beef lunch meat, smoked roast beef
Ingredients
- 3-5 pound Eye of Round, trimmed and silver skin removed
- 3 Tablespoons to 1/3 cup Chupacabra Brisket Magic Seasoning
Instructions
- Trim the Eye of Round and remove all of the silver skin.
- Pat the meat dry and liberally coat it with the Chupacabra Brisket Magic Seasoning on all sides (including the ends).
- Wrap the meat snugly in plastic wrap and refrigerate it overnight (or at least 12 hours).
- Fill the Yoder Smokers YS640 hopper with pellets (I went with a competition blend) and set the temperature to 250°F.
- While the smoker is heating up, remove the meat from the fridge, unwrap it, and put it in a MEATER wireless thermometer.
- Once the smoker is at temperature, add the eye of round to the top rack (damper halfway open) and smoke until it reaches an internal temperature of 135°F.
- Remove the meat from the smoker and rest on the counter for 30-45 minutes (remove the MEATER thermometer).
- Wrap the cooled meat snugly with plastic wrap, place it in an optional plastic bag, and refrigerate it to rest overnight.
- The next day, remove the chilled eye of the round from the fridge, unwrap, and slice it to your desired sandwich meat thickness.
- Store leftovers in the fridge for 3-5 days covered in an air-tight container.
Notes
*Time does not include the chilling time in the fridge