Smoked Roast Beef Sandwiches

Categories: grill, tailgating

Ingredients

• 2 cups mesquite wood chips
• 1 3- to 4-pound boneless beef sirloin roast
• 2 teaspoons chipotle chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 2/3 cup purchased onion jam or onion relish
• 2 tablespoons prepared horseradish
• 12 sourdough and/or whole wheat mini rolls, split and toasted, if desired
• 1 cup purchased roasted red sweet peppers, cut into strips
• 2 cups arugula leaves, rinsed and dried

Directions

1. At least 1 hour before cooking, soak wood chips in enough water to cover. Trim fat from sirloin roast. For rub, in a small bowl combine the chipotle chili powder, salt, black pepper, and cumin. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the thickest part of the meat.

2. Drain wood chips. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle wood chips over coals. Place beef roast on grill rack above the drip pan. Cover and smoke for 1-1/2 to 2 hours or until desired doneness (meat thermometer registers 140 degree F for medium-rare doneness or 155 degree F for medium doneness). Cover the beef roast with foil. Let stand 15 minutes before carving. (The meats� temperature will rise 5 degree F during standing.) Thinly slice the beef. Place in a covered container and chill up to 24 hours.

3. In small bowl combine the onion jam and horseradish.

4. Spread the cut roll tops with jam-horseradish mixture. Place sliced roast beef on roll bottoms. Top roast beef with roasted red pepper strips and arugula; add prepared bun tops. Cover and chill any remaining beef up to 2 days. Makes 12 sandwiches (using 2 ounces cooked meat per sandwich).

5. Make-Ahead Tip: Sirloin roast may be smoked ahead and frozen or refrigerated one week prior to event to ease last minute prep time. Beef will also slice easier when it is cold.

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