top round pit beef

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newqreview

Fire Starter
Original poster
Sep 26, 2014
74
23

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.
 
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Reactions: johnny b
Looks tasty,maybe a meat slicer for Christmas never to early to start your list!
 
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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