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smoked homemade lunch meat - roast beef sandwich with lettuce
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4.73 from 11 votes

Smoked Homemade Lunch Meat

I'm a sucker for a good Dagwood-style sandwich, especially one that's piled high with thinly sliced smoked homemade lunch meat.
Prep Time16 hours
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 48
Author: Christie Vanover

Ingredients

Roast Beef

  • 3 lb eye of round
  • 2 tbsp beef rub

Smoked Turkey

  • 3 lb turkey breast thawed
  • 2 tbsp poultry rub

Smoked Pork Loin

  • 3 lb center cut pork loin
  • 2 tbsp barbecue rub

Instructions

  • Trim the excess fat from the beef and pork.
  • Apply rub on all sides of the meats. Wrap each in plastic wrap. Refrigerate overnight.
  • Heat the Cuisinart Pellet Grill to 250F. Remove the plastic wrap from the meat. Insert thermometer probes into each meat.
  • Beef: Smoke for 1 1/2-2 hours to an internal temperature of 135F.
    Turkey: Smoke for 2-2 1/2 hours to an internal temperature of 165F.
    Pork: Smoke for 1 1/2-2 hours to an internal temperature of 145F.
  • Remove the meats from the smoker. Remove the netting from the turkey.
  • Let cool on the counter for 30-60 minutes Wrap each in plastic wrap. Refrigerate for at least 6 hours.
  • Using a meat slicer or sharp knife, slice to your desired thickness.

Notes

Tip: Refrigerate a week’s worth and freeze the rest to enjoy at a later date.

Nutrition

Calories: 107kcal | Carbohydrates: 1g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 89mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg