Deli-Style Roast Beef – On The Smoker or Pellet Grill.

Making homemade deli-style roast beef at home is a game-changer, especially if you love a good sandwich as much as I do. High quality roast beef from the deli typically costs me around $16/lb here in San Diego, but I can make it in a few hours on the pellet grill and pay one-third of the deli prices. Plus… It is super easy to make if you follow a couple of simple steps.  Make sure you do not overcook the roast beef and let it rest before you slice it up as thin as possible. If you do these things, you will achieve that perfect edge-to-edge pink color you expect from premium roast beef deli meats.

Homemade Deli-Style Roast Beef Ingredients

• 3lb Eye of Round Beef Roast
• 1 tbsp Worcestershire sauce as a binder
• 2 tbsp Angry BBQ Salt, Pepper & Garlic Rub

Equipment For Smoking Roast Beef

• Smoker or Pellet Grill (I used my Camp Chef Woodwind Pro)
• Wood Pellets (I used Bear Mtn BBQ Savory BBQ Pellets)
• Reliable meat thermometer (I use ThermoWorks RFX wireless)
• Meat slicer (essential for those paper-thin slices)
• Heavy-duty aluminum foil
• Sharp knife for trimming (I keep my knives sharp with the Tumbler)

How to Make Perfect Deli-Style Roast Beef on Your Smoker or Pellet Grill

Trim the Beef Roast

• Remove any silver skin or excess fat
• Pat the roast completely dry with paper towels

Season the Roast Beef

• Coat the entire surface with Worcestershire sauce.
• Apply a generous amount of my Angry BBQ salt, pepper, and garlic rub.
• Let rest at room temperature for 30-45 minutes.

Smoking Ther Roast Beef Deli Meat

• Preheat the smoker or pellet grill to 250°F.
• Insert the meat thermometer probe into the center of the roast.
• Place roast directly on grates.
• Smoke until internal temperature reaches 125°F.
• Do not flip or rotate during cooking.
• Typically takes around 2 hours, depending on size.

Let The Roast Beef Rest

• Wrap tightly in foil as soon as you take it off the smoker.
• If you serve the roast beef hot, let it rest for 1 hour. If you serve it cold, let it rest for 3 hours in the refrigerator before slicing.

Slice The Deli-Style Roast Beef.

For true deli-style results, you want paper-thin slices that practically melt in your mouth. This is why a quality meat slicer is worth the investment if you plan to make this regularly. Always slice against the grain. If you do not have a meat slicer, you can use a sharp knife, but try to slice the roast beef as thin as possible.

Recipe Variations

• Traditional Roast Beef. Skip the smoker and roast in the oven at 250°F. Use rosemary and thyme in the rub.
• Peppered Roast Beef. Add extra black pepper to the rub. Add crushed red pepper flakes for heat.
• Herb-Crusted Roast Beef Version. Add fresh basil, thyme, and rosemary to the SPG rub. Use olive oil instead of Worcestershire.

What to Make With Deli-Style Roast Beef

• Classic French Dip Sandwich with Au Jus
• Roast Beef and Cheddar Sandwich

Frequently Asked Questions

Why wasn’t my roast beef pink? The key is pulling the meat at exactly 125°F internal temperature. Going higher will result in more done, grayer meat.

Can I use a different cut of beef? Yes! You can also use top sirloin, bottom round, top or strip loin. Eye of round is my preference for its uniform shape and lean meat, perfect for even cooking.

How long will this keep in the refrigerator? When properly stored in an airtight container, homemade roast beef will keep for 5-7 days. For best results, slice only what you plan to use in the next day or two.

Storing and Reheating

• Store the unsliced portion wrapped tightly in plastic wrap.
• Keep sliced meat in an airtight container.
• Best served cold for sandwiches.
• For hot sandwiches, briefly warm slices in a frying pan with beef broth if it dries out.

Serving Size

This recipe yields approximately 12 servings if you allow one-quarter pound for each sandwich.

Other BBQ Recipes You Might Like

• Pulled Pork Sandwich
• Ribeye Steak Sandwich
• Tri-Tip Sliders
• Arby’s Beef ‘N Cheddar Sandwich