Pit beef

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rdknb

Master of the Pit
Original poster
OTBS Member
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Jan 23, 2010
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Chester (Kent Island), Md
Smoked a bottom round yesterday. 225 temp till 4 lb roast was 130. Took about 3 hours.

Let rest and then put in refrigerator till this evening.

Sliced the pit beef ten thin sliced onions. Made a white sauce and let it sit for 15 minutes.

Put it together for a great sandwich. Now will vacuum seal and have rest later. Here are some pictures.

Seems I loaded pictures finished to beginning, but you get the idea.

Thank you for looking
 

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chopsaw

Epic Pitmaster
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Dec 14, 2013
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OFallon Mo.
Fantastic . Just broke down a bottom round flat . Great cut of beef .
Nice work on this .
 
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