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Bottom round for pit beef
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Grader07
Posts: 264
hello everyone! This is a first crack at trying a pit beef on my egg. May I have some of your expertice on this please? Pit temps and meat temps?? High in the dome or felt level??? Direct or indirect???? I have a large egg with a flame boss 100. I am hopeful this turns out because it whats for dinner. Thanks!
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Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
I saved this from the forum and have cooked it 3-4 times. Easy.
Season as you wish. I've used simple salt and pepper and I've used Dizzy Cow Lick.
You don't need a slicer thought it would be nice.
----------I put salt and pepper, let sit for 5 mins, then Dizzy Pig Red Eye or DP Cow Lick - as much as will stick. I do this right before cooking.
Cook it indirect at 225'ish to 120-122F internal followed by then a 10-15 min rest. I then slice thin on the slicer and put on a roll with horseradish. It is very lean, so do not overcook. If you like well done beef, choose a different cut.
If using smoke, I use some oak and cherry. Cooks fairly fast. should not take more than 2 hrs, and more like 1.5
New Albany, Ohio
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