The trick is to smoke the meat and not make the meat smoke

BALTIMORE PIT BEEF v2

  Date: September 11, 2012
  Info: Click HERE to jump to additional Info about this recipe.
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

  Info: I wanted to try Baltimore Pit Beef on my new grill and I figured I'd also try a new recipe at the same time. The recipe I chose was by Stepehen Raichlen, a Baltimore native, who ironically never had Baltimore Pit Beef growing up. He made up for it by getting a recipe from one of the most popular places to get these sandwiches. This recipe originated from the Barbecue Bible, but the version I used was one published in the New York Times. Pit beef is actually simple to make. The eye of the round roast is direct grilled over high heat until it is about 10 degrees shy of your desired doneness. It rests and is thin sliced across the grain. It is served with a horseradish/mayo sauce called Tiger Sauce together with sliced onions. One new wrinkle in this recipe was the sandwich used rye bread instead of kaiser rolls. This was a wonderful change & I think I prefer the rye bread for these sammies.
  Source:
Alt image
BBQ USA
Barbecue USA: Baltimore Pit Beef - Page 169

Here’s a similar recipe from Stepen Raichlen found on The New York Times website:
HOW TO SAY BARBECUE IN BALTIMORE.
  Grill:
Alt image
Big Green Egg
Direct Grilled:
Using the Big Green Egg Kamado Cooker.
  Gear:
  • Zyliss Mandoline Slicer
  • BGE Cast Iron Grill Grid
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal
  • Food Slicer