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


  Date: November 15, 2015
  Favorite: 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.
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Smoke It Like a Pro
Smoke It LIKE A PRO: Maryland Pit Beef Sandwiches (eBook)
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Big Green Egg
Direct Grilled:
Using the Big Green Egg Kamado Cooker.
  • Zyliss Mandoline Slicer
  • BGE Cast Iron Grill Grid
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • BGE S-S Grill Grid
  • SR 19" Locking Tongs
  • Ranch-T Lump Charcoal
  • Food Slicer