Pit Beef

[smokingma]

I prepared pit chicken last week (thanks to Chef JimmyJ) and then I saw pit beef mentioned in a thread and I am interested in how to grill some.  What cut of beef do I use and what is the cooking process?  A Qview of a finished product would be nice too

 

[pineywoods]

If your looking for a big cut of meat and a long smoke maybe a brisket.

For a shorter smoke maybe a chuck roast

For sandwiches I'd recommend a sirloin tip roast

If you give us an idea of what you want we can get better info for you.

Here's a link to a chuck roast I did quite awhile back (dang now I need to do another one)

http://www.smokingmeatforums.com/t/75133/chucky-time

 

[mdboatbum]

Being from MD I'm assuming you're referring to Pit Beef as in Bull on the Beach, Bayside Bull and many, many roadside stands and restaurants throughout the area. I'm not 100% positive on this, but I believe the cut used primarily is the beef shoulder clod. It's cooked over a wood or charcoal fire to an IT of around 135˚ in the center, giving you several levels of doneness throughout. Basically, toss it on the smoker and wait 'til it hits your temp. There is no special recipe, as the majority of the flavor comes from the smoke as opposed to complicated rubs or marinades. I'd shoot for a fairly low temp to avoid drying the outer part of the beef. By the way, how was the Tiki Bar opening this year?

 

[bmudd14474]

http://grillingmeatforums.com/threads/pit-beef.165/

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