Looking for a project to get outside and test-drive your new summer smoker and grilling equipment on? We’ve got the perfect one and just in time to make a big splash for Father’s Day.
The key to the dish is the careful monitoring and control of the internal temperature of the beef. Chris uses a lean cut of beef, the eye of round, so you have to be sure the internal temp never reaches above 135ºF to keep the moisture and tenderness locked in. As Chris puts it, “150 would be dry, dry, dry!” This includes the rest period, so Chris recommends pulling from the heat closer to 125º-127ºF.
The ChefAlarm is the perfect tool for a cook like this. Unlike other alarm thermometers, the ChefAlarm tracks not only the current internal temperature, but the Max and Min, as well—the highest and lowest temperature the meat reached during the entire cook. With the ChefAlarm, you know just what has happened in your smoker at all times.
Another key to Cajun Pit Roast Beef is a stock/butter/rub solution that Chris both injects into the cut and sprays lovingly onto the surface of the meat throughout the cook until it develops a golden brown crust of flavor.
He also uses a rub. Rub, injection and spray: three methods for maximum flavor. The rub and spray build that beautiful patina and the injection adds flavor and helps to keep the meat moist.
Lastly, Chris throws his beautiful roast beef into the refrigerator overnight for, in his words, “lunch meat way better than anything you’ll get at the deli,” but you could serve it hot, as well.