The trick is to smoke the meat and not make the meat smoke
MARYLAND PIT BEEF SANDWICHES
Date:November 15, 2015 Favorite:Sandwiches Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The Basic Beef Rub used: Cayenne pepper, onion powder, garlic powder, paprika, Kosher salt, and black pepper
The rub is ready to mix.
The finished rub.
This recipe used top sirloin instead of a top round roast and was rubbed just before going on the grill.
Unlike some other recipes where the roast is direct grilled for the entire time using high heat, this recipe had you sear it for two minutes a side at 300°…
… then the roast was removed and the Egg was reconfigured for indirect grilling at 300°. At this point some hickory chunks were added as well.
While the roast was in direct grilling, I made the Tiger sauce using: Lemon juice, horse radish, mayo, salt and pepper.
The roast was removed from the grill when it had reached an internal temperature of 120 degrees as shown on my remote read thermometer. The roast was tented in foil for 15 minutes.
The roast after its 15 minutes tented in foil. I could tell already that it was far juicier than any recipe I had made for this.
The roast was thin sliced and served with Kaiser rolls, the Tiger sauce and thin sliced yellow onions. Each of those ingredients is key to the end product
The meat was a perfect medium rare, very moist and had great flavor from hickory smoke
To make the sandwich you spread the Tiger sauce on the top and bottom rolls, at the roast beef to the bottom bun and top it with onion. These are amazing sandwiches.
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The Baltimore Pit Beef sandwich is one of my favorite sandwiches. I had actually tried Eric Mitchell’s version of his own recipe at my BGE dealers local Eggfest ,and wanted to try this for myself. There were several differences between other versions of this dish that made it interesting. First was it used a slightly different cut of meat: top sirloin vs top round. Secondly the spice rub goes on just before grilling, not 24 hours before. Lastly it used a different cooking method. Typically the meat is direct grilled at high heat for the entire cook. This recipe used a medium temperature and a combination of direct and indirect grilling. The indirect option also added hickory wood smoke to the mix. The cooking method should result in a more moist interior, but would the outside still be as crisp? The end results surprised me a bit. First let me say this is my new favorite recipe for this sandwich. The addition of the wood smoke flavor and the moistness of the meat put it over the top for me. The meat was also very tender. One place where this recipe wasn’t quite as good as others I’ve tried, was the bark of the meat. Since the meat wasn’t direct grilled the entire time, the outside wasn’t as crisp and the rub wasn’t as tasty. But this is a minor thing. Other than that, in all other respects these sandwiches were as good as or better than any other version of this sandwich I have tried.