Pit Beef

My wife wanted me to make pit beef sandwiches for fathers day for her step dad since they are one of his favorite foods. I told her I couldn't because I don't have a meat slicer even though I have been wanting one for quite a while. So she gave me the go ahead and order one. I will be ordering that today with overnight shipping.

I am thinking just a fairly basic rub and then inject with a seasoned beef broth and then reverse sear on the grill.

Anyone here ever done true pit beef before? Any tips or suggestions?

A quick Search on the web and i have a few choices for you and your wife to decide between.

http://www.recipesecrets.net/forums/your-favorite-recipes/17820-marinated-pit-beef.html

Phil’s Marinated Pit Beef

1 whole top round of beef [15-25 lbs]
1 1/2 cups cider vinegar
1 box of dark brown sugar
2-4 tablespoons cayenne pepper
1 3 ½ oz bottle of Wrights Hickory Liquid Smoke
½ cup Worcestershire sauce
½ cup of your favorite BBQ sauce
2 heads of garlic (roast them first)

• Mix together all items [except beef] and simmer for 30-40 min, stirring often
• Let it cool
• Strain out garlic
• 2 or 3 days before cooking, inject 2 oz per pound [ I do this right through the vacuum sealed plastic the beef came in and cover the injector holes with duct tape]
• Refrigerate beef until ready to cook
• Reserve and refrigerate remaining marinade
• Heat grill to high, cut meat into 2 equal pieces with marinade
• Seal on all sides
• Cut heat to med/low
• Continue to bast and turn beef as necessary
• Cook to desired doneness

• I prefer to cook with a 50/50 mix of hardwood charcoal and regular charcoal, on a traditional Weber style grills… A gas grill works fine as well... It’s just a lot to harder clean up


http://www.cooks.com/rec/search/0,1-0,pit_beef,FF.html

http://glenburnie.patch.com/blog_posts/an-easy-pit-beef-recipe-for-memorial-day-weekend

http://www.fearlesskitchen.com/2008/09/recipe-bourbo-1.html

Hope these help!

Pit Beef-1June 19, 2011.jpg by Michael Dibert Photography, on Flickr


Pit Beef-2June 19, 2011.jpg by Michael Dibert Photography, on Flickr


Pit Beef-3June 19, 2011.jpg by Michael Dibert Photography, on Flickr

And then a French Dip I made last night with the leftovers.



French Dip-1June 21, 2011.jpg by Michael Dibert Photography, on Flickr

That's awesome!

I've wanted to do pit beef on the Big Green Egg for a while. We have a side of beef in the deep freeze. Local, grass fed. I should see what I have in there cut as a roast I could do.

Contractors tore our deck down today and they're building a new one. Maybe this will be the inaugural burn on the new deck.