My Version of Pitbeef
Barbecue competitions can get really hectic, and I’m really there to fix the meats that I’m going to turn in. However, Friday night usually requires that we fix ourselves something for dinner.
The last thing I want to do is spend a lot of time fixing fancy stuff for a Friday night dinner. One of the simplest but really great things I’ve come up with to fix has been my version of pitbeef.
Honestly, I don’t know if I even use the term correctly. Pitbeef is a thing done in Maryland, and I’ve never even had it there. However, it still seems an appropriate name for it. I take a pretty cheap cut of beef, eye of round, and season it however I happen to feel like seasoning it, then I smoke it right along with the brisket that’s probably already cooking.
I’ve tried several ways of seasoning, and two of my favorites have been to just use the same rub I use on my brisket and to slather it with Rothschild Blackberry Chipotle Oven & Grill Sauce. This is actually good stuff… It’s sweet, but not too sweet like raspberry would be, and it’s spicy, but not spicy enough to turn anyone away. I just slather it all over the eye of round, then put it in the smoker.
I cook the pitbeef at 225 for about an hour or so, until the temperature is at 120 degrees F. I don’t really time it, as I cook everything to temperature. Then I take it off and place the pitbeef in foil for at least 5-10 minutes.
After resting the pitbeef, I get out a meat slicer and cut it in slices as thin as I can. This is important, as the eye of round isn’t an over tender piece of beef. Slicing against the grain and thinly means that it’s nice and tender and delicious!
The only condiments I serve with this are sour cream horseradish sauce and, sometimes, red onion. The sour cream horseradish sauce is simple:
- 2 cups sour cream
- 1 tbsp champagne vinegar
- 1 bunch of chopped chives
- fresh horseradish, grated, to taste (I usually use a lot)
Prepared horseradish can be used, too, but it’s more potent, so be careful!
I mix all the ingredients up well before serving to let the flavors meld a bit. Then I just add a dollop on top of a sandwich! I’ve also found that better rolls or buns work well with pitbeef sandwiches, and I like them a bit smaller than regular hamburger buns.
I just pile up the pitbeef, add the horseradish, and enjoy!
