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[urnmor]

I am looking for a good recipe for Baltimore style Pit Beef
Thanks

[hughver]

Having never heard of Baltimore Pit Beef, I did a search to see what it was. Meathead over on Amazing Ribs has what appears to be a good recipe. Seems like a good inexpensive thing to try on a pellet grill.

[Bar-B-Lew]

I made it a few times about 10 years ago after seeing it on a Steve Reichlen show.  Not as good as taking a rib roast, smoking a few hours, sous vide, and then slicing for sandwiches.  The char on the outside of the Pit Beef does give it a unique flavor and texture though.

[Bentley]

It is Pit cooked, so you have to determine what that means.  To me it lends itself to a pellet unit, slow roasted in pit, then sliced thin and served on white bread or roll.  A great sandwich, but just another take on a roast beef sandwich for me.

[Bar-B-Lew]

It is Pit cooked, so you have to determine what that means.  To me it lends itself to a pellet unit, slow roasted in pit, then sliced thin and served on white bread or roll.  A great sandwich, but just another take on a roast beef sandwich for me.

Nope.  It is cooked over higher heat than slow roasted.  It basically gets an outside crust and hit a certain internal IT and is pulled off and sliced at probably close to medium rare temps.

[Bentley]

I knew about the grilling, what it came down to was it was usually cooked over wood coals of some kind.  I still think most pellet units are capable of both.  I still think it is more roasted then grilled like a Santa Maria Tri-tip...

[Bar-B-Lew]

I knew about the grilling, what it came down to was it was usually cooked over wood coals of some kind.  I still think most pellet units are capable of both.  I still think it is more roasted then grilled like a Santa Maria Tri-tip...

I may very well be wrong on this but my memory of when I made it according to the Reichlen method was to cook on high heat turning to get a char on all sides until it hit a medium rare internal temp.  Not to say a pellet grill could not do that, but I don't think it was roasted at a temp of 350.  I think it was get the grill over 500 degrees and turn until all sides were charred and IT was medium rare.  Like I said earlier, I could very well be wrong about this too.

[Bentley]

What I have learned is there is 50 ways to do everything and about the same amount of names for a roast beef sandwich!

[urnmor]

What I have learned is there is 50 ways to do everything and about the same amount of names for a roast beef sandwich!

I definitely agree I do not ever think I have seen a recipe made the same way.  I guess because if there was only one way then there would be no need for all the cookbooks