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Maryland style Pit Beef

EmandM'sDad
EmandM'sDad Posts: 648
edited November -0001 in EggHead Forum
OK, So my lovely wife, born and raised in Maryland,and the main enabler of my egging habit, says" You know we'still haven't tried to do pit beef". Never wanting to refuse a challenge or upset my wife, I of course say "Why not"?? So Anybody got any ideas where to start? I'm thinking bottom round, maybe 8-10lbs. I've got no idea about cooking times and temps. As usual i'll go search through the archives, but any help would be appreciated.[p]Thanks,
Mike
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Comments

  • bobbyb
    bobbyb Posts: 1,349
    Mike,
    Wess B has a good writeup on his site.
    Bob
    [ul][li]wessb's pit beef[/ul]
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  • Haggis
    Haggis Posts: 998
    EmandM'sDad,[p]I didn't know Maryland had anything other than crabs, and I've lived here for most of 50 years! LOL![p]I seem to recall that Dr. BBQ visited some places near Baltimore while researching his latest book. Perhaps he included a recipe for pit beef. Someone here will have a copy.
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  • EmandM'sDad
    EmandM'sDad Posts: 648
    bobbyb,
    Thanks, I just read thru Wess's site. I least now I know where to start.
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  • fishlessman
    fishlessman Posts: 34,584
    100_0584.jpg
    <p />EmandM'sDad,
    sirloin end of the rump roast, tied together is the best in my opinion, much juicier than the traditional eye round that most people use. its just a direct raised grill cook at 400 degrees on the med/rare side, thinnest hand cut slices possible is what i like. same cut is what i use for deli style roast beef, cooked below 300 and sliced thin on an electric. if you go with a big cut, say 10 pounds, i would cook it at 375
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • EmandM'sDad
    EmandM'sDad Posts: 648
    Haggis,
    This all started last weekend in OC on the boardwalk. Boog's formerly Bullon the Beach does a pretty good job. But have you ever met an egger who didn't think he could do better??
    Miike
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  • Rusty Rooster
    Rusty Rooster Posts: 1,239
    Haggis,
    He did title "Road Trip" but sorry my copy is 50 miles away at home so I cnnot give you the recipe.
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  • drbbq
    drbbq Posts: 1,152
    Haggis,[p]Yes there is my version of pit beef in the new book but as always I'll ask you guys not to post my recipes on the net. It's Barbecue Road Trip and it's only about 12 bucks on Amazon.
    Ray Lampe Dr. BBQ
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  • Rusty Rooster
    Rusty Rooster Posts: 1,239
    drbbq,
    Sorry Ray. I had seen you post some of the recipies off your site and never heard the request not to post the ones in your books. Glad I did not have it here where I could make that mistake. By the way, I love the book. I posted a couple days ago that it makes me want tanks of gas for my own :Road Trip" and a few trips to the grocery to try the new recipies.
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  • drbbq
    drbbq Posts: 1,152
    Rusty Rooster,[p]No prob, we're all used to the instant gratification of the net and copyrighted recipes are posted everywhere, but I prefer to share a select few and not the whole book. [p]It'll probably happen anyway but hopefully not from my friends.
    Especially when it's only been out for a week!
    Ray Lampe Dr. BBQ
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  • Rusty Rooster
    Rusty Rooster Posts: 1,239
    drbbq,
    I saw you at Atlanta last Oct. but did not meet you. Hope one day I can be referred to as a friend.
    Thanks again for a great read,
    Tom
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  • Curly
    Curly Posts: 46
    fishlessman,[p]Last time this pit beef conversation came up I had just bgt a whole sirloin tip. I ended up cutting it up into 1 1/2 inch steaks and the ones I've had were good...not ribeye good or t-bone good, but at 1.79lb I liked it a lot.[p]Well I just saw where Ingles had the special again for whole sirloin tips. This time it's 1.99lb.[p]I assume a whole sirloin tip would make a good Wess's pit beef, right. If I don't hear any different in the next hour and 1/2 I'll pick one up on the way home and have at it tomorrow.[p]Thanks

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  • fishlessman
    fishlessman Posts: 34,584
    2005233857.jpg
    <p />Curly,
    i wasnt sure what cut the rump comes from and did a search which just made me more confused. this is a steak cut of the loin side of the rump roasts up here, you can see 3 different muscle groups in it, now i dont know, but i think its top, eye, and bottom round on the loin side, but internet searches are refering to bot round. up here its about 4 dollars top choice and this is my favorite for steaks as they can be huge
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Curly
    Curly Posts: 46
    fishlessman,[p]That steak looks good! No room for tots there, though, guess they can go in a bowl if they have to. :-)[p]Thanks,
    Curly
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  • Curly
    Curly Posts: 46
    fishlessman,[p]
    Got the sirloin tip on the way home, said $1.99 on the sign but when they rang it up it was $1.51. That saved me about $5 on my first pit beef. Gonna do it tomorrow evening while I'm camping. Well, me and my 8 yr old are camping out back on our land so I'll have use of the cooker :-)
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