Maryland Style Pit Beef on UDS

[WBoweIII]

I made a previous post about Maryland Style Pit Beef that I swore came out great... I was wrong... This pass came out 10x better... I think I may have deviated enough from the "grill it plain and simple" MD Pit Beef Style that it might really not be MD Style but I am gonna call it that till someone tells me what else to call it. :razz:

I cut a 10lbs whole tip bottom roast in half and soaked it in brine for 24 hours - brine recipe follows:
A can of Beef broth
1/2 cup Kosher Salt
1/2 cup Granulated Sugar
1 tablespoon Black Pepper
1 tablespoon Garlic Powder
1 teaspoon Cayenne Pepper
Enough water to bring it up to 1/2 gallon

Then I injected it with a mix of

a can of Beef broth
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Cayenne pepper
1/4 cup Worcestershire sauce

Then I rubbed it with
1 tablespoon Kosher Salt
1 tablespoon Black pepper
1 tablespoon Garlic powder
1 teaspoon Cayenne pepper

Threw is on the UDS at around 300 degrees (no smoke wood)... Cooked until the internal temp got to 90 degrees and flipped it. Kept cooking until I got to 120 and started probing it... (about 3 hours total) Pulled it when most of the roast was around 125/128.... Wrapped in foil and dropped it in the cooler for an hour.

After an hour I sliced it thin (on a home grade meat slicer) and it turned out FANTASTIC... to quote my 8 year old "This is the best thing I ever put in my mouth"....

I am not quite sure it was the best thing I ever put in my mouth (insert dirty joke) but it was REALLY REALLY good.

 

[Vision]

Looks great.

As long as we can agree that it is not MD pit beef but Baltimore pit beef, I'm good.

 

[jeffh]

Dang, that chit looks good!

 

[Ruger410]

Lookin damn good. Pass the Horseradish

 

[smoke ninja]

Looks great.

As long as we can agree that it is not MD pit beef but Baltimore pit beef, I'm good.

Is there a difference Maryland pit beef and Baltimore pit beef?

 

[mchar69]

That's fantastic, like the O's win today!

 

[Vision]

Is there a difference Maryland pit beef and Baltimore pit beef?

Calling this Maryland pit beef is like calling St. Louis ribs, Missouri ribs. There's so such thing.

 

[mchar69]

Uh Oh, TURF WAR!!!!

 

[smoke ninja]

Calling this Maryland pit beef is like calling St. Louis ribs, Missouri ribs. There's so such thing.

Mmmm Missouri cut ribs. Id call this roast beef and it looks delicious. To me a hallmark of pit beef is it being cooked over direct fire.

 

[BKish25]

Quick question, did you blot the roast either before injecting it or applying the rub?

 

[WBoweIII]

I am a little new to the BBQ world so I assume when you say blot it you mean dab it with a paper towel to get the outside dry.

No I didn't. When it came out of the brine it already had a really nice coating of pepper and spices on it that I didn't want to disturb

And I will stop calling this Maryland Style Pit Beef and just start calling it Ummm Good!!! :grin:

 

[sanman]

Call it what you want to...Looks Great...:-D

 

[Garyclaw]

Great looking beef!!! Might need to do some this weekend.

 

[J-Rod]

I see some tasty steak and cheese Sammies in your future. Nice job.

 

[drumdawg67]

Call it whatever you want. It looks delicious.

 

[Mason Dixon Bowhunta]

Nailed it! I need to give this recipe a try

 

[cowgirl]

Looks excellent!