Thinking about what to smoke this weekend and decided on Pit Beef.
This is a Baltimore thing, a roast beef style sandwich.
My plan is a smoked pit beef with white onions and tiger sauce and a side of fatty. I plan on slow smoking (hickory) boneless eye of round till about 120ish then opening up UDS and reverse sear to 130. Pull and rest. I figure the fatty will be done about same time and bacon will crisp up when I sear beef. Although I may do fattie after beef and let beef rest for a few hours.
Thin slice beef and onions, tiger sauce on kaiser roll, yum. Sides of fatty and eastern shore corn on cob. Just glad none of my Doctors are on forum.
This is a Baltimore thing, a roast beef style sandwich.
My plan is a smoked pit beef with white onions and tiger sauce and a side of fatty. I plan on slow smoking (hickory) boneless eye of round till about 120ish then opening up UDS and reverse sear to 130. Pull and rest. I figure the fatty will be done about same time and bacon will crisp up when I sear beef. Although I may do fattie after beef and let beef rest for a few hours.
Thin slice beef and onions, tiger sauce on kaiser roll, yum. Sides of fatty and eastern shore corn on cob. Just glad none of my Doctors are on forum.
