PIT BEEF / NEED HELP

oldfatnugly

Newbie

Original poster

Jan 13, 2013

5

10

glen rock,pa.

• Jan 17, 2013

• #1

I AM A NEWBIE AT SMOKING, SO BARE WITH ME. I LOVE THE TASTE OF PIT BEEF SINCE I GREW UP IN MARYLAND. WHAT TYPE OF BEEF SHOULD I USE AND HOW SHOULD I SEASON IT. ALSO WHAT TEMP TO SMOKE IT AT AND FOR HOW LONG. BASICALLY I NEED STEP BY STEP INSTRUCTIONS. IF ANYONE CAN HELP I WOULD APPRECIATE ANY ADVICE. 

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• Jan 17, 2013

• #2

Any cheap cut will work. Try a round roast. Salt and pepper, smoke at whatever temp you're comfortable with until it reaches whatever internal temperature you want. For me, that's around 300˚ until it hits 120˚ in the middle. Sliced thin on an onion roll with au jus and horseradish it makes some pretty good sandwiches.

Oh, and welcome.

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Jan 17, 2013

• #3

Chuck roast smokes real well. Has some fat so it will stay moist.

 

hambone1950

Master of the Pit

Jul 23, 2012

1,400

46

Metrowest Boston , ma.

• Jan 17, 2013

• #4

There you go..boat bums got it just right....top round and rub it good with salt pepper and garlic....cook it rare , baby ! And if it was me , I'd cook it in a foil pan to save the juices. You can add beef broth to them after to make a nice au jus to dip it in. Good luck , brother!:grilling_smilie: