Pit beef??

[Guest]

I'm wondering if anyone has attempted Pit Beef? At least around Baltimore, Pit Beef seems to be roast beef cooked over the charcoals. And it is different from brisket. I just havn't quite figured out how to cook it and get it as tender as to places along the side of the road.

So I'm open for suggestions.

 

[Kevin Taylor]

Hi Rick....

I cook quite of bit of beef. The secret to tenderness is to get those temps up around 200?. I like to use foil in this case because I want falling apart beef that has soaked up some of it's own juices.

You really do cook just like a brisket.

 

[Guest]

Hi Rick

What part of B'more do you live in? I live in Catonsville.

 

[Guest]

Thanks for the info Stogie.

And Bill, I'm in Towson.