The Accidental Jerky Incident (Pit Beef)


 
Tim L.

Tim L.

TVWBB Pro
Background: went for attempt #2 at Maryland Pit Beef since the first attempt went so well. Didn't have any lump (what I used last time) so I used the Kingsford Comp I have in my garage. One full chimney of charcoal on my grill. Meat marinated for 2 days in the rub posted on here from the NY Times article, and allowed to "warm" out of the fridge for maybe an hour before going on. Grate oiled. Meat placed about 4-6" above charcoals. Cooked until crappy Wal-Mart internal thermometer said 125.

Problem: outside super well done and dry (we're talking jerky here), inside super rare in some areas, perfect in others.

Thoughts: Starting with what I did differently from the cook that worked out for me... I much preferred the type of heat/flame the lump put off in the last cook. (on a side note, I think I'll use lump 100% from here on out on direct grilling). I also know that I have a poor thermometer. It also seems to somewhat make sense for this to happen considering that the meat was dang near 6 inches thick in the center.

Any ideas here for me? It's a great cut of meat when cooked properly, but the outside on this was just way too chewy and hard for me. Ironically, the other people eating it loved it (they tend to like well done meat).
 
Right, the thing I forgot to mention....

last time I did reverse sear and this time went direct the entire time since I read somewhere to do that.

Was that my problem? Thanks!
 
it depends on how hot your fire was and how close the meat was to the fire. Direct heat can be finicky and on thicker roasts can have a tendency to dry out the outside before the inside is fully cooked.

The reverse sear technique will give you more control.
 
Hot. And very close. Oh well, just an excuse to try again!

Got my first smoker, the 18.5, en route (seems to be stuck in AZ) so I'm looking forward to something new.

Thanks!
 
Sorry, Tim. After rereading my linked post, I see you posted in it...so you've already have seen it. Ooops!
 
Thanks Don. I had completely forgot about reading that and about the reverse sear...even though it's what I did the first time!

I think I'll start taking notes. No way to remember every little thing I try on all the different meat cuts.

Thanks!
 
Also, remember that in Baltimore, they slice meat from the roasts as that part is done, then put the end where they sliced from over the fire. This gives them lot's of rare beef without the issues you describe.

So, either reverse sear or slice the beef while on the grill.
 
I guess it's all relative to the thickness of the roast and the tempearture of the fire. Lump would produce a hotter fire than the briquettes so it would take less time to get to your desired internal temp. I was watching either the food network or the travel channel (can't remeber which one) and they featured Chaps. Now of course the way one place does it is by no means definitive, but they charred the outside, sliced it as thin as possbile, and then threw the sliced meat back on the grill while assembling the sandwich. It looked pretty bloody to me when they were slicing it up. Keep on plugging and let us know the results. I have yet to attempt pit beef but it is definitely high up on the to do list.
 
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