Pit Beef Wednesday

The “fridge stock” of pit beef was depleted yesterday afternoon so I picked up six pounds of eye of round and cooked it up tonight in a relaxing night cook out on the deck.

Here’s the eye of round prior to seasoning:



And again, this time with a generous portion of Dr. BBQ Eastern BBQ Rub applied:





Getting started - direct grill at 300°-350°:





Getting a nice char:





Pulled at exactly 110° internal:







Let’s take a peek at the inside:



And finally, into the ziplock bag to spend the night in the fridge. This will be cold sliced, nice and thin on the slicer tomorrow.



Stay tuned for the slicing!