Baltimore Pit Beef Recipe
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You no longer have to travel to Baltimore to experience authentic pit beef thanks to this recipe.
Serve with: National Bohemian or other local Baltimore beer.
Course: , ,
Dinner
Lunch
Main Course
Cuisine:
American
Makes:
Servings: heaping sandwiches
Takes:
Ingredients
Tiger Sauce
- 3 tablespoons jarred horseradish in vinegar
- 1/2 cup mayonnaise
The Sandwich
- 1 (6 pound) top or bottom round beef roast
- 1 tablespoon Morton Coarse Kosher Salt
- 5 tablespoons Mrs. O'Leary's Cow Crust recipe
- 2 raw onions
- 10 kaiser rolls
Notes:
About the horseradish. I recommend grated horseradish in white vinegar, from a jar or home made, but you can use the creamy version if you wish.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Mix the mayo and horseradish and let it sit for at least 30 minutes during the cook.
- Trim excess fat and any silver skin from the roast. The fat does not penetrate the meat. Meat is 75% water and fat and water don't mix. And the fat blocks the rub and smoke from the meat. If your roast is funny shaped, tie it with butcher string to make it closer to uniform in thickness so it cooks uniformly. Now take a look at the meat and figure out which way the grain is running because when it is done, you will want to slice it across the grain to reduce the chewiness. It is easier to find the grain when the meat is raw.
- Dry brine the meat a day in advance if possible, 1/2 teaspoon of Morton Coarse Kosher Salt per pound of meat.
- Crust. Anytime before cooking, in a baking pan, wet the entire surface and coat it with the Cow Crust.
- Fire up. Set up your grill for 2-zone indirect heat and get the indirect side to about 225°F (107°C) with the lid down. On a smoker, set it up to cook at 225°F (107°C). I know this is a lot cooler than most restaurants cook at, but stick with me. This will make meat more tender than most restaurants. If you wish, throw some wood into your grill for smoke flavor. I recommend it.
- Cook. Place the meat in indirect heat, close the lid and check the color on the bottom after about 30 to 60 minutes. If it is different than the color on top, roll it over. The cooking time will depend on the temp and the thickness of the meat. Shoot for about 115°F (46°C) in the deepest part.
- Then move it over direct infrared heat to crisp up the crust, and roll it around every 5 minutes or so when the exterior gets deep mahogany. Don't burn it. Watch the temp in the center and remove the roast when it hits 125 to 130°F (52 to 54°C) for medium rare. This reverse sear method will give you much more even color inside the meat, and a crisper crust that if you sear first.
- Slice. Slice the meat thin across the grain for max tenderness. If you slice and the grain is running parallel to the slice, rotate the hunk and slice it across the grain. This is crucial! It may be hard to slice warm meat with a machine if you have one, so I slice mine by hand. Just shave it off. Don't try to make large complete slices. The thinner the better. After you slice it, you can throw a few slices back on the grill or in a pan for those who like it chewier and more well done.
- Serve. Mound it high on the roll, drizzle on some horsey sauce, and scatter a few thinly sliced onion rings on.