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First Attempt at Pit Beef (lots of pix)

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Post Sun Mar 11, 2012 9:23 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Got this beast of a hunk of beef from Sam's Club yesterday. I was debating between dry aging it, breaking it down into steaks, or using it for pit beef. I realized yesterday that I ran out of dry aging bags that would house a cut this big, so today I threw it on the BGE for pit beef...


I went with Steven Raichlen's rub for Maryland Pit Beef... ... dwich.html



Rotated it around awhile, while grilling it on direct heat....


Once it got a good sear, I put the platesetter in, while grilling it indirect at around 425 deg f dome temp, until it reached 120 deg f internal temp...




Served it on Rye Bread, along with some Horseradish and White Onions...


I don't have a meat slicer right now, so it could have been a lot better. But I did the best I could with a sharp knife for tonight's dinner. You can tell from the sandwich pic that I misjudged the grain a bit, and sliced the meat with the grain instead of against it. It wasn't bad, but it could have been better.

After dinner, I ended up getting out the food processor and slicing up a good bit of beef for this week's lunches. But I also am saving half of the roast for when I get a meat slicer. I'll throw that half in the freezer for a later date. It was really good stuff, and my wife is in the kitchen snacking on it as I type. :) She must approve.
Large BGE
CG Duo with SFB


Post Sun Mar 11, 2012 9:53 pm
jsperk well done
well done

Posts: 945
Location: Pittsburgh PA
Looks really good. Looks like you will have a lot of sandwiches. Pit beef is one of my favorites. I have not made it in awhile. Now Im ready to try one on the rotisserie.
Weber OTG/smokneator/rotisserie
Grill Dome/Stoker

Post Mon Mar 12, 2012 8:23 am
Griffin well done
well done

Posts: 3332
Location: Dallas, Texas

I've been waiting on doing that until I get a slicer. Looks like you did a good job on it.

Post Mon Mar 12, 2012 10:05 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
Excellent! Pit beef's my fallback when I can't decide what to do with a roast.

Post Mon Mar 12, 2012 12:32 pm
naterea medium

Posts: 183
Location: St. Louis
About how long did it take to cook to the desired internal temp?
55 gallon UDS
Weber 22.5 Kettle
Charbroil Silver Smoker

Post Mon Mar 12, 2012 5:17 pm
BBcue-Z well done
well done

Posts: 3209
Location: Atlanta-GA
Great looking beef Dyal,
Wouldn't mind having some of that for luch everyday :D

Post Mon Mar 12, 2012 8:12 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
That looks delicious! :D

Post Mon Mar 12, 2012 8:22 pm
bartmoss medium-rare

Posts: 56
Location: Trois-Rivieres, QC, Canada
How long did you let it rest before slicing? I would have though that blood would have spill a lot.

Weber Kettle 22"
Broil King Crown 90.

Post Mon Mar 12, 2012 8:34 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Thanks, y'all!

naterea, I had this plan in mind that I would hot tub it in the sink for about an hour, with the water as hot as I could get it. Figured that by the time it got a good sear that it would be close to being done. So I did that, but it didn't absorb down into the center of the meat. So needless to say, my plan didn't work out. :lol: Maybe next time I will try hot tubbing it for a few hours. Wasn't long enough for this large of a roast. It ended up taking around 2 hours I guess to get to 120 in the dead center.

bartmoss, I let it rest for around 20 minutes before I carved it up.
Large BGE
CG Duo with SFB


Post Tue Mar 13, 2012 7:15 am
jfm0830 well done
well done

Posts: 2638
Wow Dyal that was a beast indeed :shock: , the grill must have shuddered when you threw that baby on!! Am I too late to get a sammy? Do try it again when you have a slicer and can thin slice it, that can make all of the difference in the world.

jsperk: The recipe I use from Cooks Illustrated calls for an eye of the round roast which is usually somewhat cylindrical and therefor a perfect shape for the rotisserie. That's the good news. The bad news is I know my rotisserie wouldn't put the same kinda sear on the outside that I get with high heat direct grilling. You are shooting for a blackened outer skin.

natarea/bartmoss I've never made a beast like dyal did, but with a 3-5 pound eye of the round roast it generally takes 45-55 minutes at 600 degrees grate temp. I cook mine with a remote read temp probe pushed in from the end. I sear that end first and then push in the probe for the rest of the cook. With the smaller roast and a high heat direct grilling you get an amazing amount of carryover in the 30 minutes rest the CI recipe calls for. I've found at the temp I grill at, I pull mine at 117 which gets me to 130 when it rests for 30 minutes. The carryover continues while you are slicing it too, so I get a range between medium rare to medium when it is all sliced. Technically a "true" Baltimore it beef sandwich is served rare, butI shoot for the medium rare, which is how the folks I serve like it. There is also usually enough meat closer to medium for the folks that like it that way too.

Man I so want one of these now Dyal....


Post Fri Mar 16, 2012 11:53 am
Cactus1 well done
well done

Posts: 762
Location: Indian Head Park, IL.
Sell you mine - I actually have two. Rarely use - to much of a pain to dissasemble, clean, and sterilize. really wish I could carve like that with a sharp knife - I am terrible. Have an Appalachian Bow knife that I'm pretty good with or just resort to my old stand-by electric knife.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

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