Pit Beef,

Eggweiser · February 2011

I need to thank Mad Max for his help with this cook on Sunday. Thank you Max.
2 pound bottom round seared on all 4 sides at 700 deg. then Indirect for 1 hour at 375 Deg. Pulled it off at 130 deg. Rested in cooler for 1 hour. Sliced thin. This is on the list to do again soon.

Thanks for looking.

Bordello · February 2011

Nice job and good eats, what did you use for a rub or just S & Pep. ????

Max and others on this forum give lots of help and all should be thanked.

Regards,
Bordello

Eggweiser · February 2011

Bad Byron But rub, John Henry Pecan rub, Garlic powder , onion powder and Cracked Black pepper.

Egg Juju · February 2011

Looks tasty... Pit Beef is such a great sandwich.

mad max beyond eggdome · February 2011

hey, glad it worked it out for you!! ...like i said earlier, i like mine a little rarer than that so i pull at 125...

also, for the authentic 'pit beef' experience, next time serve it on kaiser rolls with raw onions, and either horseradish or bbq sauce...thats how they do it in the delmarva area where it originated! :laugh:

Eggweiser · February 2011

You are right. Next time I will pull at 125. Most of It had a nice pinkish center.
The wife had hers with Raw onions and a Creamy horseradish sauce. She wants me to make another one this weekend.
Thanks for the help.

Mickey · February 2011

Ed that looks good. Got to try soon. First need a slicer....

Lobicho · March 2011

woow
great piece of meat...
great sandwich!!

Pit Beef,

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