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.
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.