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Baltimore Pit Beef

TjcoleyTjcoley Posts: 2,394
I've posted a similar cook in the past.  Here's a step by step for Pit Beef.  Start with a top round.  This one was 2 1/2 pounds after trimming all the fat.  Seasoned with S/P and some garlic.

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Fire up the Egg and the Lodge.  I've done this on just the Egg, with a small grid placed right on the coals to sear, but much easier using the Lodge.
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Not important to the cook, but it seems I have an issue with my gasket.  Top gasket is gone, and bottom gasket is just about off.  Good thing I have one in the mail from @RRP

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Sear all sides right over the hot coals

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Then onto the Egg at 400 raised direct


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To an IT temp of 120 or so

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Let rest for 15 minutes, then thinly slice across the grain.

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Serve on fresh Kaiser rolls, with Tiger Sauce (Mayo + Horseradish with a bit of lemon and S/P)

Enjoy!
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