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Thread: Pit Beef

  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default Pit Beef

    Local butcher had eye of round on sale. Picked up a 2lb roast. Rubbed down with a rub of garlic,salt and pepper. Sliced a large onion in half and placed the roast on top. Added some beef stock to the pan. Loaded up the smoker box with some cherry chips and a couple charcoal briquettes. Smoker set at 225. Shooting for an internal temp of 130- 140.

    Click image for larger version. 

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  2. #2
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    119

    Default

    This looks relevant to my interests. Serving with horseradish? How do you slice the round so it doesn't come out tough as a boot?

  3. #3
    Join Date
    Jun 2011
    Location
    Myersville MD
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    265

    Default

    Quote Originally Posted by ia_james View Post
    This looks relevant to my interests. Serving with horseradish? How do you slice the round so it doesn't come out tough as a boot?
    la,

    I'll slice it really thin on the meat slicer. And yes there will be horseradish. I love horseradish on my beef. I'll agree eye of round can be really tough as leather sometimes. It's not my preferred choice to make pit beef, but I couldn't turn it down for the price.

  4. #4
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    119

    Default

    Quote Originally Posted by Sodaking27 View Post
    la,

    I'll slice it really thin on the meat slicer. And yes there will be horseradish. I love horseradish on my beef. I'll agree eye of round can be really tough as leather sometimes. It's not my preferred choice to make pit beef, but I couldn't turn it down for the price.
    Well, making cuts of meat edible that might not otherwise be is a well known 'cue activity. I love horseradish on my prime rib, I can only assume that I would also love it on this.

  5. #5
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    Time to rest before slicing.

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    Looks and smells so good.



    Sliced and ready to build that sandwich....
    Last edited by Sodaking27; 03-28-2016 at 05:46 PM.

  6. #6
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    119

    Default

    Looking good!

  7. #7
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    149

    Default

    Sodaking27,
    This looks amazing!
    Thx.

  8. #8
    Join Date
    Jul 2010
    Location
    North of Dallas
    Posts
    87

    Default

    Oh yeah, gonna have to try this. Get the wife to make some brown gravy to go with it!
    "I believe that if life gives you lemons, you should make lemonade...and, try to find somebody whose life has given them vodka."
    Ron White

  9. #9
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    119

    Default

    Soda, I've got a question on serving it. Do you drag the beef through the broth or anything? Or is it just horseradish beef bun?

  10. #10
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    ia

    You can use it as a dipping sauce for a "hot dip" . I usually pack the leftover beef in it and freeze for making hot roast beef sandwiches later. I just add a little thicknig when making the hot roast beef sandwiches.

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