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Bottom round for pit beef

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Grader07
Grader07 Posts: 264
in EggHead Forum
hello everyone!  This is a first crack at trying a pit beef on my egg.  May I have some of your expertice on this please?  Pit temps and meat temps??  High in the dome or felt level???  Direct or indirect????  I have a large egg with a flame boss 100.  I am hopeful this turns out because it whats for dinner.  Thanks!   :)
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Check out MeatHead's suggestions:
    http://amazingribs.com/recipes/beef/baltimore_pit_beef.html
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    I saved this from the forum and have cooked it 3-4 times. Easy. 

    Season as you wish. I've used simple salt and pepper and I've used Dizzy Cow Lick. 

    You don't need a slicer thought it would be nice. 

    ----------

    I put salt and pepper, let sit for 5 mins, then Dizzy Pig Red Eye or DP Cow Lick - as much as will stick.  I do this right before cooking.

    Cook it indirect at 225'ish to 120-122F internal followed by  then a 10-15 min rest.  I then slice thin on the slicer and put on a roll with horseradish.  It is very lean, so do not overcook. If you like well done beef, choose a different cut.

    If using smoke, I use some oak and cherry.  Cooks fairly fast. should not take more than 2 hrs, and more like 1.5

    New Albany, Ohio 

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