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.
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 is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. Perfect on a sandwich.
Don’t Let It Overcook…
The Big Easy cooks high-and-fast, and you want this Maryland pit beef 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.
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
Nutritional values are approximate.
- Expands the cooking space of The Big Easy
- Perfect for cooking two chickens at once
