Smoked Pit Beef Recipe
Recipe Overview
Overview
The Smoked Pit Beef Recipe is a delightful homage to the classic Baltimore-style pit beef, showcasing the robust flavors of a well-seasoned bottom round roast. The process begins with a generous rub of olive oil and a mix of spices, including salt, pepper, garlic, and a hint of mustard, ensuring that the meat is well-coated and flavorful. The key to this recipe is the searing technique, where the roast is cooked over hot coals, allowing the fat to render and create a beautiful crust while keeping the inside juicy and medium-rare.
As the beef cooks, the aroma fills the air, making it hard to resist the temptation to sneak a taste. After about an hour of careful monitoring and flipping, the roast reaches the perfect internal temperature. Once removed from the heat, letting it rest allows the juices to redistribute, enhancing the overall flavor and tenderness.
When it comes time to slice, the technique is crucial. Cutting against the grain ensures each bite is tender and easy to chew. The final assembly of the sandwich is where the magic happens—layering the thinly sliced beef on a kaiser roll with a generous spread of tiger sauce and some crunchy onions creates a satisfying meal that is both hearty and flavorful. This recipe is perfect for summer BBQs or any casual gathering, bringing a taste of Baltimore right to your backyard.
Recipe Details
Steps & Tips
Take a bottom round roast and leave the fat cap on.
Rub a light coat of olive oil on the outside of the roast.
Season the roast with a mixture of salt, pepper, garlic, onion powder, chili powder, paprika, and mustard.
Pat the seasoning into the meat to ensure it's well coated.
Tip: Marinating the meat a day before can intensify the flavors.
Fire up the Primo ceramic grill with Royal Oak lump charcoal.
Set up the grill for a two-zone fire with a hot side and a cool side.
Place the roast fat side down over the hot coals.
Roll the pit beef every two to three minutes to sear all sides.
Add more coals if the bed is burning down.
Tip: If you're running low on coals, don't be scared to add a little more.
Return the pit beef to the grill over the hot coals.
Check the roast for a good sear on all sides.
Insert a probe thermometer into the roast to check the internal temperature.
Tip: Keep an eye on the internal temperature to ensure proper doneness.
Remove the pit beef from the fire once it reaches 120 degrees.
Let the pit beef rest for 20 minutes.
Prepare to cut into the roast.
Slice the roast against the grain into thin pieces.
Tip: Always cut against the grain to keep the meat tender.
Tip: Trust your thermometer to avoid overcooking the meat.
Build the pit beef sandwich with a kaiser roll and sauce.
Spread the sliced beef on the bottom bun.
Top the beef with thin sliced white onions and the top bun.
Cut the sandwich in half for serving.
Ingredients
Ingredient: Dairy
→ Substitution: Vegan Mayo
Ingredient: Eggs
→ Substitution: Aquafaba
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pit beef is traditionally made with bottom round roast, known for its lean texture.
- •Searing the meat over hot coals creates a flavorful crust while keeping the inside tender.
- •Using a meat thermometer ensures the beef is cooked to the desired internal temperature.
- •Tiger sauce, a mix of mayonnaise and horseradish, is a popular condiment for pit beef sandwiches.
