top round pit beef

[newqreview]

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• newqreview
• Aug 3, 2016

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.

 

[newqreview]

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• newqreview
• Aug 3, 2016

 

[newqreview]

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• newqreview
• Aug 3, 2016

 

[newqreview]

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• newqreview
• Aug 3, 2016

 

[newqreview]

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• newqreview
• Aug 3, 2016

 

[Bummed]

That looks amazing, I'll definitely have to give this a go!

 

[b-one]

Looks tasty,maybe a meat slicer for Christmas never to early to start your list!

 

[SmokinAl]

Looks delicious!

Great looking sammie!

Al

 

[boss hogg]

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

 

[johnny b]

Wow, that looks great!  I think I might try that this weekend

 

[sauced]

Perfectly cooked beef. Nice job!!

 

[newqreview]

I have learned to give the sliced beef a quick chop just before serving. Keeps the meat from pulling out of the bun when you take a bite!