Meathead's Baltimore Pit Beef

[58limited]

I'm heading to Alpine, Texas Friday for the college graduation of my college buddy's son. We plan to do some hiking over the weekend( Big Bend and other rugged beautiful places are nearby) and I was asked if I had ever made roast beef for sandwiches. Why yes! Yes I have! Ever since going to Virginia last year and having authentic Baltimore Pit Beef I've been hooked. This will be our picnic lunch. I made Meathead 's Secretariat sauce to go with the sandwiches. Recipe link: https://amazingribs.com/tested-recip...t-beef-recipe/

4.7 lb rump roast dry brining with Meathead 's Red Meat Rub.



On the SnS Kamado for some low 'n slow. I'm starting at 200^o then I will go to 225^o near the end of the cook before searing. I also have the turkey neck and giblets from the Thanksgiving turkey over the hot zone - making turkey stock while the pit beef cooks.

[Donw]

Great looking. Literally one of my favorite things to cook and serve to family and friends. And if I remember correctly you made it to the Woodlawn area of Baltimore and experienced it from one of the best pits.

[58limited]

Yep, followed everyone's advice and went to Pioneer.

[58limited]

Mmmm....look at dem turkey parts! Into the pot with them.

And a pic of the roast at about 1 hr 15 min.

[Michael_in_TX]

I'm hoping to do some roast beef like this in the coming weeks once I get a meat slicer. I struggle with slicing it thin.

I think the key to this sort of cook is to dry-brine the heck out of it (it's a big piece of meat) and go low on those temps as you are doing so that it maximized medium-rareness.

[Meathead]

Nice!!!!

[58limited]

I pulled the roast at 115^o and let it rest while the coals heated up for searing. Carryover brought the IT to 126^o so this should be perfect rare in the center. While the fire was getting hotter I made a skillet of smoked queso.

Queso



Puttin' some color on the crust



Done - I'll slice it cold tomorrow and vacuum seal and freeze for the trip to Alpine.

[klflowers]

That is beautiful

[58limited]

Sliced super thin, some slices nearly disintegrated



Sandwich was excellent, served with Meathead 's Secretariat Sauce. The rare to medium rare beef is tender, even the slices at the end where the grain changed. Given that, the slices that are done to medium were a little tough.

[Troutman]

Damn !!!!!

[DTro]

Doesn't get any better than that!

[Redwng]

Looks amazing!!

[CaptainMike]

Nicely done, David! BPB is a great way to transform a lean, potentially tough roast into something marvelous.

[Troutman]

Love to do some beef sammies. I need a slicer, doing it with a knife is not quite the same. Nice work David!!

And as a side note, my Filipino wife has turned me on to turkey butts (tails). Been smoking them and enjoying the heck out of them. Try using them with the giblets and necks, the gelatinous meat once rendered is good eats.