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Pit Beef Wednesday
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ViennaJack
Posts: 357
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:
And again, this time with a generous portion of Dr. BBQ Eastern BBQ Rub applied:
Getting started - direct grill at 300°-350°:
Getting a nice char:
Pulled at exactly 110° internal:
Let’s take a peek at the inside:
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.
Stay tuned for the slicing!
Here’s the eye of round prior to seasoning:
And again, this time with a generous portion of Dr. BBQ Eastern BBQ Rub applied:
Getting started - direct grill at 300°-350°:
Getting a nice char:
Pulled at exactly 110° internal:
Let’s take a peek at the inside:
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.
Stay tuned for the slicing!
Comments
-
Looks great!! How long did it take?
-
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.
LarryLarry
Aiken, SC. and
Fancy Gap, Va. -
tmbgator2 wrote:Looks great!! How long did it take?
I didn't time it but I believe it was about 45 minutes or so. -
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! -
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! -
Thanks. I will have to try this!!
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