I've been wanting to try a Baltimore Pit Beef for awhile now, so I decided to give it a try Sat. Why didn't I do this earlier? Following Meatheads recipe to the letter, it was amazing. The Secretariat sauce was a perfect match too O'Leary's Cow crust. This was a 3" Top round slow at 225 for about an hour, removed to a cold grate at IT 115 and seared on the SnS one minute a side and an additional 30 secs a side to get the sear I wanted. Thanks Meathead for this culinary delight. Lol, if it looks a bit over med rare, it is. I decided to up-grade my new son-in-law with my Smoke and Thermo Pop as a wedding gift and until I order a Maverick from ABC tomorrow that little yellow CDN is all I have. Unreliable to say the least.
It was very good. Can't wait to do it again. Fortunately I have another 3 pound Top round in the freezer. But it's going to wait. Like the adage goes, "the most important tool in our toolbox is a good thermometer."
Looks great! This is one of our family's favorite and usually have it at least once a month during the warmer months when we can eat outside. FYI - don't hesitate to smoke a whole sirloin when they are on sale.
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