Baltimore Pit Beef Sandwiches
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Growing up going to the beach in Ocean City MD stopping for a Baltimore Pit Beef Sandwich was always a must. This recipe is simple and easy to follow and can be easy cooked on any smoker.
Give it a shot, I think you will like it.
· 1 – Sirloin Roast 7-9 LBS
· 1/8 Cup Garlic Powder
· 1/8 Cup Pepper
· 2 TBS of Smoked Paprika
· 3 Cups of Beef Stock
As I mentioned above this recipe is simple. First trim all of the fat and silver skin from the meat and discard. Mix all of the dry ingredients together above and rub the meat liberally being sure to use all of the rub. While your meat finishes coming up to room temperature start your smoker and setup to cook indirectly at 325 -350 degrees. Once the smoker was ready, I placed a standard cake pan on the opposite side of the heat put and put a cooling rack on top of it. I then put 3 cups of beef broth into the pan.
Then I placed the meat on the rack and closed the drum. At the 1 hour mark I inserted my Meater Probe into the meat at its thickest point. At the 2.5 hour mark the meat reached 130 degrees and I pulled it off the smoker and wrapped it. Leave the meat rest for at least one hour, longer is better. I reserved the au jus and kept it warm. Once the meat had rested I sliced it up as thin as possible. I dipped the slices in au jus. I then placed on to sandwich roll, topped with onion slices and Baltimore Tiger Sauce. The recipe I used is below.
Baltimore Tiger Sauce
· 1 Cup Mayonnaise 2 TBS of Sour Cream
· 1/2 Cup Prepared Horseradish
· 1 TBS Dry Mustard
· 1 TSP of Smoked Paprika
Whisk together all of the above ingredients in a bowl.
Refrigerate until ready to use.
Get you some!
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