WBoweIII
Found some matches.
- Joined
- Aug 16, 2014
- Location
- Elkton Maryland
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.
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.