Pit Beef

20170813_165003

Pit Beef

  • Servings: 6-8
  • Difficulty: easy
  • Print

Google™ PIT BEEF and you will get approximately 600,000 results with 90% of them referring to a juicy roast beef sandwich. When I imagine pit beef my mind congers up images of southern style BBQ/ smokers loaded with beautifully seasoned hunks of meat that are grilled low and slow for hours and then served with gravy and mashed potatoes.

It was this image of southern smokers and having family coming over for dinner that inspired me to do this one and yeah it also gave me a chance to play with my smoker. I will also add that doing this by indirect heat makes for a much better finished product.

COOKS NOTE: Butterflying the roast will allow it to cook more evenly and faster. I left the fat cap on because as it melted it basted the roast and scoring the fat cap allowed the dry rub to penetrate..

Here’s how we do this one.

Shopping list:

  • 5 pound Top Sirloin roast
  • 6-8 large chunks of Mesquite wood
  • 1/2 cup All Purpose dry rub (see rubs and marinades)

Putting it all together:

  1. Butterfly the roast, score the fat cap and liberally rub it all over using the All Purpose rub and place in the refrigerator while the grill heats up.
  2. Heat one side of your grill to 350° and when ready place the beef on the opposite side thereby grilling using indirect heat (this helps to avoid burning the meat).
  3. Periodically place some of the Mesquite on the coals to get a light smoke flavour in the meat. (If using a gas grill place wood chips in a tin foil envelope and poke some holes in it to allow the smoke to reach the meat.)
  4. Grill until the internal temperature reaches 150°.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time……..

                          Bon Appetit

 

 

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