Mike Gray
TVWBB Super Fan
Living just outside Baltimore I see restaurants everywhere serving pit beef and in nearly 10 years I've never had it. I finally decided to break down and give it a go using the recipe found here. This one was a huge hit for the family and will be made again!
Started with a 8lb top sirloin roast and trimmed it.

Made the Baltimore Pit Beef Rub from the recipe and on the 14.5 at 250 for an hour. Took it to 110 - 115 before the sear.

Moved it to the OTG for the sear

Done:

Rested

Finally had another occasion to break out the slicer

Your plate

Thanks for looking!
Started with a 8lb top sirloin roast and trimmed it.

Made the Baltimore Pit Beef Rub from the recipe and on the 14.5 at 250 for an hour. Took it to 110 - 115 before the sear.


Moved it to the OTG for the sear

Done:

Rested

Finally had another occasion to break out the slicer

Your plate

Thanks for looking!
