Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pit Beef - First Attempt

KMagnusKMagnus Posts: 114
edited January 2012 in EggHead Forum
The first time I tasted Pit Beef was at Chaps Charcoal Restaurant in Baltimore this past December. So, I'm a newbie.

I started with a choice Black Angus bottom round that coated w/EVOO
and then liberally applied a rub. Sorry - no pre-cook pics as I was on

375-410 dome temp with 1 chunk of hickory and 1 chunk of apple wood.

I rotated it every 15 minutes to ensure all sides were exposed to the coals. I pulled it at 130 and double-wrapped in foil.


I had all intentions of only letting it rest for 15-20 minutes. Didn't
know the wife had other plans for the rest of the meal, so 75 minutes
later, I started slicing. Even though the meat was done past where I
wanted, the juices flowed and the taste was absolutely phenomenal!


I realize the bun isn't traditional for a Pit Beef sandwich, but I used
what we had. Pit beef, sliced onion, horseradish sauce and it's a
really safe bet this won't be the last time.


Thanks for looking!



  • ChokeOnSmokeChokeOnSmoke Posts: 1,914
    Looking good.  I did something similar 2 weeks ago but I did an eye of round.  I put it in the refrigerator overnight and then sliced it the next day for lunch.
    Packerland, Wisconsin

  • That looks awesome! I just watched an episode of Man vs Food featuring Chaps Charcoal restaurant in Baltimore. Sure looks tasty! In the show they claimed to have no rub at all.. interesting I thought. They use "tiger sauce", which is a horseradish and mayo blend. Can't wait to give your version a try. Thanks!
  • burr_baby33burr_baby33 Posts: 503
    Direct or indirect?
  • EggbertsdadEggbertsdad Posts: 804

    Looks tasty. Next time what temp would you pull it? The reason I ask is my wife does similar things where she'll start her sides when I'm ready to slice. What temp would give some leeway? 120ish?
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • FlyingTivoFlyingTivo Posts: 352
    123-126 is my target.

    Men, easier fed than understood!!
  • KMagnusKMagnus Posts: 114
    Next time - I'll shoot for no more than 125
  • 4Runner4Runner Posts: 2,948
    Looks good but where is the juice for dipping? That is what I remember most from the show. Man, it looked delicious.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and  and
    What am I drinking now?   Woodford....neat
Sign In or Register to comment.
Click here for Forum Use Guidelines.