The first time I tasted Pit Beef was at Chaps Charcoal Restaurant in Baltimore this past December. So, I'm a newbie.
I started with a choice Black Angus bottom round that coated w/EVOO
and then liberally applied a rub. Sorry - no pre-cook pics as I was on
375-410 dome temp with 1 chunk of hickory and 1 chunk of apple wood.
I rotated it every 15 minutes to ensure all sides were exposed to the coals. I pulled it at 130 and double-wrapped in foil.
I had all intentions of only letting it rest for 15-20 minutes. Didn't
know the wife had other plans for the rest of the meal, so 75 minutes
later, I started slicing. Even though the meat was done past where I
wanted, the juices flowed and the taste was absolutely phenomenal!
I realize the bun isn't traditional for a Pit Beef sandwich, but I used
what we had. Pit beef, sliced onion, horseradish sauce and it's a
really safe bet this won't be the last time.
Thanks for looking!