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I've decided to do true Baltimore style pit beef which is known to be the original, true pit beef. It's cooked over an open pit using top or bottom round which contains a rub and drips directly onto the hot coals creating a unique flavor. No slow cooking here. Traditionally there's no smoking...

I'll look at some chuck roasts from my food distributor early this week. I'm also leaning towards smoking a couple of hours then hitting the higher heat on the Weber to finish.

I plan on using my slicer for sandwiches. Knowing that, what cut of beef would you guys use? I guess I'm kind of looking for a consensus here.

Good advice guys. I'm leaning towards a bottom round flat for beef. I plan on my own rubs from what I've used and also learned here.

Hey guys, I'm new here. I have a long time run with several standard Weber grilles and have good experience there. I'm fairly new to smoking and my smoker is a Trail Embers bullet style charcoal set up from Tractor Supply. On July 4th I plan to use the smoker and the grille and I plan on...