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Pit Beef - First Attempt

KMagnus
KMagnus 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.



imageimage


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!



imageimage

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.



image

Thanks for looking!

-Ken
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