Decided to give Baltimore pit beef a try for dinner. Wanted something hot and fast rather than low and slow. Found a nice 4 pound top round, trimmed to about 3 1/2 pounds.
Seasoned with kosher salt, fresh ground pepper and some garlic. Started out indirect at 400 until internal temp hit 100, then pulled it and let it rest while I converted the egg for a direct sear. That platesetter sure gets hot.
Seared right over the coals on all sides for a couple of minutes until internal temp reached 125, then pulled and rested it.
Only thing I'd do different next time is pull it sooner. Probably only go to 90 indirect, then 115 to 120 seared. Turned out not quite as rare as I was hoping for.
Served in the traditional way on a kaiser roll with raw onions and tiger sauce (equal parts horseradish, mayo, with a little salt and pepper and a squeeze of lemon juice). Made for a nice roast beef sandwich.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA