Post by BBQ Butcher on May 10, 2014 7:43:41 GMT -5
From my cookbook
Pit Beef is nothing more than a hunk of beef seasoned and then seared on the grill, sliced thin and served on sandwich rolls. It is very popular in Baltimore, MD, and once you try it, it will be popular at your house, as well. Below is our version.
I prefer the Eye Round for Pit Beef. It's relatively small, uniform in size, quick to cook and slices easy. Top Round or Beef Rump can be substituted for the Eye Round
½ Eye Round Roast Remington's Spicy Garlic Spray (found in the bbq condiment section of your grocers or substitute Dale's Sauce) Kosher Salt and pepper
Inject the beef with the liquid (4 oz is plenty for 3 lbs of meat) and rub in the salt and pepper. Wrap in plastic, place in the fridge for a couple of hours.
Sear the meat direct at 500° on both sides, about 7-8 minutes, and then move it over to the indirect side and shut the vents down. Once the internal temperature reaches 130°,pull it from the grill.
Let it rest and cool down, wrap it and place in the fridge for slicing later. Cold meat slices better than warm or hot.
After it is sliced, slather an onion roll with mayonnaise and horseradish, top with red onion and add the meat. It is very tasty indeed.