How to Make Pit Beef
Trim off most of the fat if you are using top round., Marinate your meat by dry rubbing seasoning all over it., Fire up the grill using lighter fluid and a match on wood (wood charcoal or wood chips preferred)., Smoke the meat over low heat until...
Step-by-Step Guide
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Step 1: Trim off most of the fat if you are using top round.
On bottom round, a thin layer of fat is fine. -
Step 2: Marinate your meat by dry rubbing seasoning all over it.
Put it in a glass or ceramic dish in the refrigerator overnight. , Wait approximately eight minutes before placing your meat on the grill or smoker so that the lighter fluid will burn off. , (Propane grills will work, but is not the authentic and preferred method.) , Let the meat "rest" for at least 2 minutes per pound to retain the moisture before cutting. ,, Top the beef with horseradish, mayonnaise, barbecue sauce, and thin sliced onions. -
Step 3: Fire up the grill using lighter fluid and a match on wood (wood charcoal or wood chips preferred).
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Step 4: Smoke the meat over low heat until internal temperature reaches 165 degrees.
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Step 5: Remove the roast.
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Step 6: Slice meat paper thin using a meat slicer.
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Step 7: Serve on a kaiser roll.
Detailed Guide
On bottom round, a thin layer of fat is fine.
Put it in a glass or ceramic dish in the refrigerator overnight. , Wait approximately eight minutes before placing your meat on the grill or smoker so that the lighter fluid will burn off. , (Propane grills will work, but is not the authentic and preferred method.) , Let the meat "rest" for at least 2 minutes per pound to retain the moisture before cutting. ,, Top the beef with horseradish, mayonnaise, barbecue sauce, and thin sliced onions.
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Emily Ward
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