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top round pit beef

post #1 of 9
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Thought I would try a Baltimore style pit beef.

About 5.5 lbs of top round, dusted with montreal and into the MES at 240 ish. A pecan and oak mix in the mes smoke generator.

I left it in the pan and uncovered, it cooked quicker than i expected...

Pulled at about 122 and onto the gasser for a quick reverse sear then tented it with foil for a litte nap.

Sliced as thin a possible and i learned that the secret is to give the meat a quick chop before you put it on the sammy.

post #2 of 9
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post #6 of 9
That looks amazing, I'll definitely have to give this a go!
post #7 of 9
Looks tasty,maybe a meat slicer for Christmas never to early to start your list!
post #8 of 9

Looks delicious!

 

Great looking sammie!

 

Al

post #9 of 9
Nice cook. Looks great. Perfect med rare. Last weekend I did an eye of round roast in the same manner. Came out great.
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