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Austin-Style Sous-B-Q Deli Beef

Prep Time 2 mins
Cook Time 28 hrs
Rest Time 12 hrs
Total Time 40 hrs 2 mins
Difficulty: Intermediate
Servings: 20
Best Season: Summer
Description

This Texas-inspired deli creation merges a traditional long smoke with a precise water bath to yield unbelievable tenderness. A heavy-hitting crust of black pepper locks in deep wood-fire flavor while the meat turns completely melt-in-your-mouth. It transforms a tough cut into a masterclass of barbecue craftsmanship that rivals any classic smokehouse counter.

Ingredients
    Umami Glue
  • 1/4 cup Better Than Bouillon (Beef Base)
  • 3 tbsp Worcestershire Sauce
  • 1 tbsp Apple Cider Vinegar (to cut the salt and add "tang")
  • 3 tsp 16-Mesh Coarse Black Pepper (incorporated into the glue)
    • Austin-Style Dry Rub
  • 1/2 cup 16-Mesh Coarse Black Pepper (The "Austin" look)
  • 2 tbsp Granulated Garlic
  • 1 tbsp Mustard Powder
  • 7 lb Beef Eye of Round
Instructions
    Phase 1: The Prep & The Glue
  1. 1
    Trim: Remove any heavy silver skin from the 7-lb eye of round. Leave any thin layers of fat; they will carry the smoke.
  2. 2
    Mix the Glue: In a small bowl, whisk the Better Than Bouillon, Worcestershire, vinegar, and 1 tsp of pepper until smooth.
  3. 3
    Apply the Glue: Using a silicone brush or gloved hand, apply 1.5 to 2 tablespoons of Umami Glue per pound of meat. For your 7-lb roast, use the entire batch. It should be a thick, dark coating.
  4. 4
    Season: Generously coat the roast with the dry rub. Press the pepper into the glue so it’s fully "caked" on.
    5. Phase 2: The Smoke
  5. 5
    Preheat: Set your smoker to 180°F–200°F using Post Oak.
  6. 6
    Smoke: Place the cold roast on the smoker. Smoke for 2 hours or until the internal temperature reaches 100°F.
  7. 7
    Chill: Remove the meat and let it sit at room temperature for 10 minutes to stop the internal temp from rising further.
    8. Phase 3: The Sous Vide (The Tenderizer)
  8. 8
    Bag it: Place the smoked roast into a vacuum seal bag or a heavy-duty gallon freezer bag (using the displacement method).
  9. 9
    Bath: Submerge in the sous vide at 128°F (53°C) for 24 hours.
  10. 10
    Ice Bath: Once the timer is up, plunge the sealed bag into a 50/50 ice-water bath for 45 minutes. This is vital for thin slicing later.
  11. 11
    Refrigerate: Keep the meat in the bag in the fridge for at least 12 hours (overnight).
    12. Phase 4: The Oven Finish (The Crispy Edge)
  12. 12
    Preheat: Set your oven to 475°F (245°C).
  13. 13
    Dry the Surface: Remove the cold meat from the bag (save the juices!). Pat the exterior very gently with a paper towel.
  14. 14
    The Blast: Place the roast on a wire rack over a baking sheet. Roast for 10 minutes.
  15. 15
    Watch closely: You want the crust to sizzle and the pepper to turn jet black. Because the meat is stone-cold from the fridge, the inside will stay a perfect medium-rare.
  16. 16
    Final Chill: Let it rest for 20 minutes in the fridge to firm back up before slicing.
Note

Pro-Tips:

The Slicing: Slice against the grain as thin as you can possibly go. The "Umami Glue" will have created a dark, savory ring around every single pink slice.

The Juices: Strain the juices, add unsalted stock or water to 2 cups and simmer for 2 minutes. The rub will have seasoned the liquid perfectly, creating an instant "Smoked Austin Au Jus." Salt only if necessary

Read it online: https://brinnerbites.com/recipe/austin-style-sous-b-q-deli-beef/