Tag: horseradish

Wow, this Maryland-style pit beef is incredible. So very flavorful. Incredibly flavorful. Easily the best tasting (smoked) roast beef I’ve ever had. A good amount of the meat disappeared while I was slicing it, that’s for sure.

This beef is so incredibly tender. I used a top round, which isn’t a cheap cut, but you could substitute a bottom round if you have to. If you want even more tender meat and great flavor, a top sirloin can also be substituted but you’re going to pay for it. I found the top round was just perfect.

If you ‘fear’ rare beef, do not. If you overcook this pit beef you will not have a happy day. Keep it rare and enjoy the wonderful juices and flavors.

Although I have a meat slicer, I ended up slicing this Maryland-style pit beef roast with my chef’s knife. It’s a Wusthof, and it has a lot of use on it. A lot.

Although I sharpen my knives by hand, I recently purchased a Chef’s Choice 1520 sharpener that is absolutely amazing. My knives are incredibly sharp now. The sharpener is one of the best purchases I’ve made in a long time. It only takes minutes to use, and it supports both 20 degree (European) and 15 degree (Asian) knives, which is a really nice feature to have.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Also try my grilled rib roast with gravy.

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5 from 1 vote

Maryland-Style Pit Beef

Wow, this Maryland-style pit beef is incredible. So very flavorful. Incredibly flavorful. Easily the best tasting (smoked) roast beef I’ve ever had. A good amount of the meat disappeared while I was slicing it, that’s for sure.

Course Main

Cuisine American

Keyword beef, sandwich

Prep Time 12 hours hours

Cook Time 3 hours hours

Total Time 15 hours hours

Servings 10

Calories 364kcal

Author Based on a recipe from Grilling 24×7

Ingredients

For the pit beef

• 3-4 pound top round you can also use top sirloin or a cheaper cut such as bottom round
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 teaspoon chili powder

For the sandwiches

• 10 buns
• 1 sweet onion sliced thin
• Our Sriracha horseradish sauce

Instructions

For the pit beef

• Place the beef on a large sheet of aluminum foil.
• Combine the remaining ingredients and rub on all sides of the meat. Depending on the size of the roast you might need all of the seasoning.
• Wrap up in foil and seal tightly.
• Refrigerate overnight.

On the smoker

• Fire up a smoker for cooking 225 – 250 F. Use hickory chunks or fruit wood.
• Place beef on smoker and cook until the internal temperature reaches 135 F. For my 3 pound round, this took about 4 hours, but you should start checking yours after 3 hours depending on the size, shape, temperature conditions.
• Remove meat from smoker and wrap in foil for at least 30 minutes before slicing against the grain.

On the grill

• Fire up a grill for direct and indirect cooking.
• Place beef on grill over direct heat and sear on all sides.
• Move to indirect heat and cook until the internal temperature reaches 135 F.
• Remove meat from grill and wrap in foil for at least 30 minutes before slicing against the grain.

For the sandwiches

• Toast buns, if desired
• Slather buns with the sauce.
• Add plenty of onion then mound up the thinly-sliced beef.
• Enjoy!

Nutrition

Calories: 364kcal | Carbohydrates: 36g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1084mg | Potassium: 569mg | Fiber: 2g | Sugar: 6g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 14mg

Nutritional values are approximate.

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