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Nope not different than Baltimore Pit - I live about 40 minutes outside of Baltimore

Whats a little different about this one is most pit beef recipes around here don't call for the injection but I think it makes a BIG difference
 
I'm all for changing up Baltimore Pit Beef by using a smoker, but I think you need to at least have it touch a grill for that authentic flavor..

Looks good.
 
Thanks !!!


Looks just Grate !!!!


On any given day I might do tri-tip EXACTLY the same way......on the opposite Coast........:idea:
 
Excellent job! Did you cook the meat wrapped in foil? Also, what did you inject it with -- brine or something else?
 
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Isn't pit beef usually minimaly seasoned, grilled over high heat devoloping a char crust sliced thin and served with onion and tiger sauce?
 
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