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Baltimore pit beef success.

anton
anton Posts: 1,813
in EggHead Forum
Bought a top sirloin butt at Restaurant Depot,  not sure what to do with it, I consulted the forum for direction. @DMW suggested this Baltimore pit beef recipe from amazingribs.Com. 
Trimmed all fat and silver skin,  made rub according to recipe with a little customization. Tied into tighter mass and coated heavily. 
Put on egg at 210° when internal hit 117, I opened vents to flame sear exterior, and took it off at 125-130 internal temp.
I thought this would be an overnight cook. But surprise!! It was done in 5 hrs! So I ftb'd it,(foil,towel, bucket ) and went to bed at 1am.I don't have a large cooler.
Sliced for lunch the next day. Served on brioche with 50/50 horseradish and mayo,  it was amazing, tender, delicious smoke and spice flavor. Foodsavered a bunch too.
Used pecan smoking chunks, raised indirect on a med egg, meat was 15lb before trimming off approx two. Bon Appétit eggheads.
 Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,734
    Yep - looks like you nailed it!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • DMW
    DMW Posts: 13,836
    Looks great! Glad you enjoyed it. I was wondering a bit when you put it on overnight, but wasn't sure of your timeline. That must have made some great sandwiches. I have a vac sealed pack of thin sliced beef in the freezer I think I'm going to go put in the fridge now for sandwiches this week.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • anton
    anton Posts: 1,813
    FTB=Foil, towel, bucket. 
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Nailed it. @Eggcelsior did one at brisket camp. My only time having it. Great grub. 
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  • anton
    anton Posts: 1,813
    Yeah,@DMW lesson learned on these super lean cuts, took 5 hrs only, I sliced off some taster cuts, then went to bed, lol. Yeah thanks again. Amazingribs.Com is always solid. This is delicious. 
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • caliking
    caliking Posts: 19,780
    Looks good. I didn't know what pit beef until brisket camp this year. 

    @Eggcelsior made this garlicky sauce (tiger sauce?) for his pit beef that was the bomb diggity. I could drink that stuff. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • bgebrent
    bgebrent Posts: 19,636
    Winner Colonel Klink!  Yum
    Sandy Springs & Dawsonville Ga
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Very nice! Slice a onion thinly and dollop on some tiger sauce. Soooooo good.
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  • SGH
    SGH Posts: 28,989
    @anton
    Mighty fine looking grub brother. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    Eggcelsior said:
    Very nice! Slice a onion thinly and dollop on some tiger sauce. Soooooo good.
    Suddenly I want to go slice some onions...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • bgebrent
    bgebrent Posts: 19,636
    You and me too @DMW.  And garlic...
    Sandy Springs & Dawsonville Ga
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  • KiterTodd
    KiterTodd Posts: 2,466
    Bookmarked!  Damn, that looks good.

    Also, living in the vicinity I've been meaning to do a forum search on pit beef, and you just saved me the trouble.  For the record, everytime I have it out (it's usually at a local fair/carnival) I'm disappointed to be served tough roast beef.  But this looks killer. 
    LBGE/Maryland
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Nailed it!!!  Funny, I just watched this episode of Triple D last night where Guy was at a Baltimore pit beef joint.  The video starts slow, but it's pretty interesting how the beef is prepared.

    http://youtu.be/PKzNlADtck8

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    If you freeze the video when they're adding lump to the pit it looks like they may be using Humphrey lump.  I've never heard of it before, but it's listed on the Naked Whiz's charcoal review site.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • YukonRon
    YukonRon Posts: 17,261
    Nice cook and improv with the bucket. Looks just like the RTIC, works as well too, I gather from your post. =)
    Great images also!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • chadpsualum
    chadpsualum Posts: 409
    Good looking food there...I might have to try one of those someday
    North Pittsburgh, PA
    1 LGE
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  • pescadorzih
    pescadorzih Posts: 926
    Hawg Fan said:
    If you freeze the video when they're adding lump to the pit it looks like they may be using Humphrey lump.  I've never heard of it before, but it's listed on the Naked Whiz's charcoal review site.
    Humphrey's is made in W PA. It is my go to lump. I get it for $14/bag.
    It is a nice smoke neutral lump.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • pescadorzih
    pescadorzih Posts: 926
    @anton, looks like you nailed it. I love pit beef. Those vac sealed packs are great to pull out of the freezer for a quick weeknight sammy.
    I use a whole top round when I make mine. Last one I got from RD and it was delish.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • Jeepster47
    Jeepster47 Posts: 3,827
    Damn ... your cooks/posts bring out a love/hate feeling every time.  Love the MacGyver solutions you are constantly coming up with.  And, hate the way your cooks look coming off a single medium egg ... would mine only look that great.  Great cook ... again.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • KiterTodd
    KiterTodd Posts: 2,466
    So, when you are slow cooking a lean cut like that, how do you avoid it getting tough?  I would think the fat in a brisket cook gives you more of a margin for error than the top round would.

    I was thinking of making this ahead of time this week and bringing it to a holiday dinner.  Warm in the oven slow and slice before hand.




    LBGE/Maryland
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  • anton
    anton Posts: 1,813
    @Jeepster47 , right on dude, at least I can illicit some emotions from you! Lol, thanks  for the kind words my friend,  it was an effortless cook,fast too,I just monitored the temp.@KiterTodd , mine was not tough at all, note I pulled off at 125-130, and left it med rare. Slice against the grain very thin, and pile high,  I added sliced meat to the au jus from foil wrap in a casserole dish for serving.
    I have used many amazingribs.Com recipes now, and have all been successful. 
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • texaswig
    texaswig Posts: 2,682
    Very nice. I gonna make this after Christmas. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited December 2015
    Okay then, this looks too good not to try!  I'm going to cook it Friday night and bring it to my in-laws house for dinner on Saturday night.   I'm not sure how the temp will work out for serving, but I plan on keeping it whole FTC'd from Saturday morning until service.

    Think that is a good plan (reheating in low oven if required) or should I slice it thin with the drippings and have it in a casserole dish ready to heat up when needed?  That would be easier, frankly, but I don't want to sacrifice quality or risk tough beef.

    I went over to Costco last night and resisted buying the Sirloin on the left, because most of the recipes and the comments here indicate I should be using the Tip Round.  I bought the one on the right...


    LBGE/Maryland
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  • NDG
    NDG Posts: 2,435
    looks freeeeekin delicious !!!
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • anton
    anton Posts: 1,813
    edited December 2015
     @KiterTodd ,Mine was officially labeled, Beef Top Sirloin Butt XT, got it at Restaurant Depot. Check Amazingribs.com, Baltimore pit beef recipe, and it states which cuts will work for pit beef, check to see if yours is on the list, and if not,  experiment! https://us.v-cdn.net/5017260/uploads/editor/9u/5s1d8i5ub13m.jpg

     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited December 2015
    Thanks, @anton , yes, this was one of the cuts mentioned.  I was tempted to get the Sirloin but it seems like this is usually made with a cheaper cut.  So we'll see how it goes...   :wink: 
    LBGE/Maryland
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  • anton
    anton Posts: 1,813
    KiterTodd said:
    Thanks, @anton , yes, this was one of the cuts mentioned.  I was tempted to get the Sirloin but it seems like this is usually made with a cheaper cut.  So we'll see how it goes...   :wink: 

    Cool man, i'll watch for your thread! :peace: 
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Outstanding @anton
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Tinyfish
    Tinyfish Posts: 1,755
    Very very nice. Enjoy.
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