Pit Beef help

wess b has a great tutorial on pit beef

http://www.wessb.com/Cooks/pitbeef/Pit_beef.htm

my wife came home one time and said here is some beef... it was eye round someone told me to make pit beef with it



i have never even been close to somewhere to order pit beef.... but if it is anything like that eye round was 1.5 hours don't sound bad..

i have made it several times and everyone loves it!!

here is my advice if you have a eye round

1 use the same temp wess uses. 15 min then turn

2 continue till the whole thing is dark (almost black on the outside)

3 by the time you darken the whole outside start taking temps.. pull around 120 ish

4 rest in the fridge

5 slice on a slicer.... ie no knives electric or otherwise :pinch:

6 go as thin as possible

7 have horseradish and a sweet bbq sauce on the side

8 Buy your rolls from the deli not the bread isle

i hope this helps

ps have pickels also

Here's one I did a couple of years ago. Bourbon marinade and a bourbon BBQ sauce.

Marinated overnight, rubbed with kosher salt and black pepper, cooked indirect at 250 for 45 minutes over hickory to give it some smoke flavor, then upped the temp to 325, and roasted until the internal temp hit 115. Pulled, rested for 15 minutes, sliced thin, and served on rolls with some bourbon BBQ sauce. Came out really juicy, much to the Dog's delight...

Details on the cook and recipe on our blog at http://www.fearlesskitchen.com/2008/09/recipe-bourbo-1.html





Enjoy!

-John