Not too long ago I made a Maryland-style pit beef on my smoker. It came out fantastic, but left me wanting to try the same idea again, but make it easier. And when I think easy, I think about my Char-Broil Big Easy. So off I went, and let me tell you, this Maryland pit beef on the Char-Broil Big Easy is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. I sliced it thin. Nice and thin. And then I pilled it high, making the perfect sandwich.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
Don’t Let It Overcook…
The Big Easy cooks high-and-fast. You want the meat to come off rare, so keep an eye on it. I went about 5 degrees further than I wanted, but I was still absolutely thrilled with the results. Maryland Pit Beef on the Char-Broil Big Easy far exceeded my expectations. I usually use it for poultry. Now I know it’s a beef-cooking beast too!
Crazy-Good Sandwiches
I made simple sandwiches from this beef after slicing it thin. Just a bit of Sriracha horseradish sauce and that’s it. That’s all it needed. The beef has such great flavor that I didn’t want to hide it with onion or lettuce or tomato… or anything.
- Expands the cooking space of The Big Easy
- Perfect for cooking two chickens at once
You can cook darned near anything on the Big Easy. Also try my tasty tender pulled pork.
It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.
- MATERIAL: Disposable aluminum liners made…
- SIZE: Measures 6” x 10” across the top and…
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!
Maryland Pit Beef on the Char-Broil Big Easy
Ingredients
For the beef
- 2 tablespoons seasoned salt
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 3 pound top round beef roast
For the sandwiches
- 8 Kaiser buns
- Sriracha horseradish sauce
- 8 slices sweet onion
Instructions
For the beef
- Combine all of the spices.
- Sprinkle all sides of the beef with 3-4 tablespoons of the rub. Don’t be shy with it.
- Wrap the beef tightly in foil and refrigerate for up to 3 days, turning every 12 hours. The longer, the more flavor.
- Fire up your Big Easy.
- Remove the roast from foil and place into the Big Easy basket.
- Lower into the cooker and cook until the center reaches 125 F for rare, about 45 minutes. It's easy to over-cook the beef, so start checking the temperature after 30 minutes.
- Remove from the cooker and let rest 10 minutes before slicing thin.
For the sandwiches
- Toast buns, if desired
- Slather buns with the sauce.
- Add plenty of onion then mound up the thinly-sliced beef.
- Enjoy!
Notes
Nutrition
- Expands the cooking space of The Big Easy
- Perfect for cooking two chickens at once
