Baltimore Pit Beef

Baltimore Pit beef is a hot roast beef sandwich consisting of beef top round or bottom round that has been cooked quickly over hot charcoals.

Course Dinner, Lunch, Sandwich

Cuisine American

Keyword bbq, beef

Prep Time 1

Cook Time 40

Resting Time 20

Total Time 1 1

Servings

Calories 688kcal

Start by trimming any silver skin that has been left on the top round by the butcher.
Season the roast beef all over with Seasoned Salt and then refrigerate the beef (uncovered) for at least 2 hours, but better overnight.
Make Baltimore Tiger Sauce combine mayonnaise (½ cup), with sour cream (2 tbsp). Add in prepared horseradish (¼ cup) and dry mustard (1 tsp). Finish the Tiger sauce with Seasoned Salt (¼ tsp) and freshly cracked black pepper (⅛ tsp). Refrigerate for 30 minutes to let the flavors develop.
Start a charcoal fire in your pit, creating a 2 zone fire. When the coals have ashed over, put the beef directly on the grill over the hot coals. Turn the beef as it cooks every few minutes (about 5 minutes on each side) until the beef has developed a good char all over. Check the beefs internal temperature.
Move the beef to the cool side of the pit and cover the grill. Set the dampers to run a pit temperature of 225-250 degrees F. Cook the pit beef, rotating occasionally, until the internal temperature reaches 115-120 degrees F. Remove the round of beef from the pit and let it rest for 20 minutes before slicing thinly. Make sure you slice against the grain to get the thinnest slices
Serve the Baltimore Pit Beef sandwich topped with Tiger sauce and thin slices of white onion.

If you are worried about controlling the pit at a lower temperature of 225 degrees F, then just use your kitchen oven to finish the pit beef.