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Pit Beef Wednesday

ViennaJackViennaJack Posts: 357
edited 11:20AM in EggHead Forum
The “fridge stock” of pit beef was depleted yesterday afternoon so I picked up six pounds of eye of round and cooked it up tonight in a relaxing night cook out on the deck.

Here’s the eye of round prior to seasoning:

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And again, this time with a generous portion of Dr. BBQ Eastern BBQ Rub applied:

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Getting started - direct grill at 300°-350°:

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Getting a nice char:

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Pulled at exactly 110° internal:

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Let’s take a peek at the inside:

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And finally, into the ziplock bag to spend the night in the fridge. This will be cold sliced, nice and thin on the slicer tomorrow.

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Stay tuned for the slicing!

Comments

  • TBQueTBQue Posts: 101
    Looks great!! How long did it take?
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Nice pics and some good looking meat you done! Didn't you eat some hot? :woohoo:
  • Simply beautiful!! I just purchased a slicer and will attempt my first pit beef cook this weekend. I can't wait.
    Larry
    Larry
    Aiken, SC. and
    Fancy Gap, Va.
  • ViennaJackViennaJack Posts: 357
    tmbgator2 wrote:
    Looks great!! How long did it take?

    I didn't time it but I believe it was about 45 minutes or so.
  • ViennaJackViennaJack Posts: 357
    JLOCKHART29 wrote:
    Nice pics and some good looking meat you done! Didn't you eat some hot? :woohoo:

    Absolutely! I sliced off a nice pile as thin as I could with my carving knife. Delicious!
  • ViennaJackViennaJack Posts: 357
    Double Bogey wrote:
    Simply beautiful!! I just purchased a slicer and will attempt my first pit beef cook this weekend. I can't wait.
    Larry

    I can't wait to see your pics! Good luck!
  • TBQueTBQue Posts: 101
    Thanks. I will have to try this!!
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