top round pit beef

Discussion in 'Beef' started by newqreview, Aug 3, 2016.

  1. newqreview

    newqreview Fire Starter

    Thought I would try a Baltimore style pit beef.

    About 5.5 lbs of top round, dusted with montreal and into the MES at 240 ish. A pecan and oak mix in the mes smoke generator.

    I left it in the pan and uncovered, it cooked quicker than i expected...

    Pulled at about 122 and onto the gasser for a quick reverse sear then tented it with foil for a litte nap.

    Sliced as thin a possible and i learned that the secret is to give the meat a quick chop before you put it on the sammy.
    johnny b likes this.
  2. newqreview

    newqreview Fire Starter

    johnny b likes this.
  3. newqreview

    newqreview Fire Starter

  4. newqreview

    newqreview Fire Starter

  5. newqreview

    newqreview Fire Starter

  6. bummed

    bummed Smoke Blower

    That looks amazing, I'll definitely have to give this a go!
  7. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,maybe a meat slicer for Christmas never to early to start your list!
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

    Great looking sammie!

  9. Nice cook. Looks great. Perfect med rare. Last weekend I did an eye of round roast in the same manner. Came out great.
  10. Wow, that looks great!  I think I might try that this weekend
  11. sauced

    sauced Master of the Pit

    Perfectly cooked beef. Nice job!!
  12. newqreview

    newqreview Fire Starter

    I have learned to give the sliced beef a quick chop just before serving. Keeps the meat from pulling out of the bun when you take a bite!

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