It takes a minimum of forty minutes for the salt to draw out moisture and then have it become reabsorbed, so plan for at least that long, but you won't go wrong seasoning the beef a night or few days ahead of time. And then, as I do with most all beef I cook, I let it rest in the fridge to allow the salt to do its magic of enhancing the flavor. It took me a few groceries to find a hunk of bottom round, and if I hadn't got my hands on this cut, I was about to use the easier to procure eye round and feel good about it.Īlthough the rub was fairly basic, I did apply it heavily like I do with most of my barbecue. Upon some internet recipe and YouTube research, bottom round appeared to be a favorite, so that's what I picked up here. The cut of choice for pit beefs tends to be the round.

The seasoning tends to be minimal, and likewise, I devised a fairly straightforward rub with distinct barbecue influences to give the meat a bit of barbecue flavor, but not be too heavy handed at the same time. It involves grilling large pieces of beef and then slicing them deli thin and piling onto kaiser rolls, usually adorned with sliced onions and a horseradish mayo. If you're not familiar with pit beef, it's basically Baltimore's answer for barbecue. Well, it took over twelve years for the time to be right to add a meat slicer to my arsenal of tools, but it finally happen last winter when my mom gifted me a Chef's Choice model, and while some adverse weather put delays on earlier attempts to make Baltimore pit beef this year, it finally happen a couple weeks ago and the results were glorious. While in New York though, a meat slicer was not a practical purchase because the space it would require was never available in our apartment, then when I moved to North Carolina, I felt like I needed to be settled first before adding another bulky item to my kitchen.

I always kept it on the back burner though because I felt like I really needed a meat slicer to get the ideal thin and even cuts to get it right-I knew my lacking hand slicing skills would not be good enough. It was on my radar as something I really want to develop a recipe for from my early days of cooking because it was somewhat familiar to me from past trips to Baltimore and also incorporated both my love for grilling and roast beef. This recipe for Baltimore pit beef has been a long time coming.

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