How to make Smoked Roast Beef - Baltimore Pit Beef Sandwich

Smoked Baltimore Pit Beef Sandwich on the Weber Kettle with the Slow 'N Sear. Credit to AmazingRibs.com for this incredible recipe.
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[@brianshenk6912]

I make this all the time. Love me some pit beef! I gotta say, I love your unique video style Steve. You are constantly moving into different frames of the video and have this way of getting right into the camera like you’re bringing us into a huddle and explaining the game-plan.

[@NOTANOTHERCOOKINGSHOW]

Haha, Thanks Brian! I like that huddle mentality. I was the captain of my team in high school. There are a lot of similarities I guess! Glad you enjoy it!

[@BadMonkeyTouring]

One of the best pit beef videos that I've seen. I'm definitely going to try this at home. In the 80's, I worked at a roast beef restaurant in Memphis, Tennessee. We oven roasted our beef and used the pan drippings to make an au jus. Nothing better that thin sliced roast beef on a buttered and toasted bun, with horseradish sauce.

[@1984BBQ]

Steve you knocked it out of the park brother . That looked amazing and my mouth is watering ... Great video brother

[@SnSGrills]

Agreed! This might be our favorite video he's done!

[@FloSlowBBQ]

This goes straight into my to-cook list. Love the quick overview in the beginning

[@SnSGrills]

It's a GREAT one!

[@NOTANOTHERCOOKINGSHOW]

That's what I like to hear! You're gonna love this one.

[@FloSlowBBQ]

Oh, I am positive I'll love it. Did you let the meat cool before making the sandwiches? Or do you serve warm? I bet both warm and cold are great.

[@NOTANOTHERCOOKINGSHOW]

I probably would've like to let if hang out and relax a little long after I cooked it, but it was warm, not hot, and its was great. Put it was in the fridge overnight, the next day it firmed up, allowed me to slice it super thin (i used a filet knife almost like i was slicing proscuito really thin. And just try shaving it cold, made a sandwich the day after, then yesterday for lunch I did the same then and then turned it into a philly cheese steak with onions, peppers, provolone and some broccoli rabe and it was amazing. So it works well in both scenarios.

[@FloSlowBBQ]

thought so. Thank you. And keep it up. I just might steal the idea of the quick overview in the beginning :-)

[@keithzibrat5721]

Looks fantastic! I used to get pit beef on the way to the beach from a church that had a huge pit pavilion,the guy would cook up many roasts and carve them to order, squirt on some beef juice and top with onions and tiger sauce. YUM!

[@SnSGrills]

That sounds really good! I hope you try this out for yourself!

[@SmokyRibsBBQ]

Wow, that looks amazing Steve!

[@NOTANOTHERCOOKINGSHOW]

Rus!! Thank you brotha! Hope youre well!

[@gale212]

Love that some MD BBQ has been featured. Great sandwich. For the sauce, search for a Tiger Sauce recipe. It's part horseradish, part mayo.

[@johnpische3847]

Just made this tonight with 2.5 on top round, turned out great. I did use the water pan and still was able to do a good sear at the end. Great sandwich!

[@BigLou956]

That roast beef sandwich looks amazing, good job Steve👍👍

[@NOTANOTHERCOOKINGSHOW]

Thank you Luis!

[@CookingWithCJ]

Man that beef looks too good! Great job Steve. Fine look'n sammie right there.

[@NOTANOTHERCOOKINGSHOW]

Thank you brotha!

[@TheDAExperience]

Staple of Baltimore like he said its our BBQ

[@BarlowBBQ]

Now I know what to do with a bottom round!! Thanks Steve! ✌️✌️

[@SnSGrills]

Could make a great video!

[@Guitargate]

Correct. Well done my friend!

[@rocket_1288]

Affordable meats and sauces, made into a classical sandwich. Thanks for the recipe.

[@themeatstall9001]

Outstanding sandwich brother. I really enjoyed the video

[@NOTANOTHERCOOKINGSHOW]

Thank you!! I had fun with this one!

[@PostalBarbecue]

Yum. That looks amazing guys. Send some up my way for a taste test!! Nom nom nom 💯

[@SnSGrills]

Thanks Jabin!

[@NOTANOTHERCOOKINGSHOW]

Thank you my friend!

[@koopa816mj1]

Digging the ol school Tony hawk hair bro!

[@1mattadams]

Nice idea quartering it before slicing . I’ll do it that way next time because I don’t have a slicer.

[@SnSGrills]

Glad you found it helpful.

[@toolingido]

Now I'm really hungry. That look's very very good......

[@NOTANOTHERCOOKINGSHOW]

Haha, thank you Joe!

[@daddydutchbbq]

Steve, how did I miss this video ? OMG I love Baltimore pit beef ! I would kill that sammich! Love horseradish mayo Too! Awesome job!

[@thehungryhussey]

That looks great man! Love Baltimore Pit beef sammies! Was that a prime or better roast? Marbling looking great.

[@SnSGrills]

Local butcher with great meat. We don't always see the labeling as he picks it out for us and carves on request. I think this one was Angus/Prime. Labels don't mean a lot as long as you know how the cow was raised... you can visually inspect it yourself and get a Prime level cut in a case of Angus steaks if you're picky enough.

[@ChristysCookingLifestyle]

Hate I missed the premiere. That looked like one delicious sandwich. Never had that cut of meat. Anything Steve can’t do? Who needs a meat slicer? Not him😮Thanks for sharing😃

[@NOTANOTHERCOOKINGSHOW]

Hahaha, Thanks Christy!!! That's nice to hear!

[@TheEricGrant]

That looks phenomenal!!

[@CookingJoeFoods]

Video premier notifications for the win!

[@SnSGrills]

Gottat say, it's pretty cool!

[@CookingJoeFoods]

@@SnSGrills I agree, it brings a different level of excitement for newer content. Keep up the great work!

[@CookingJoeFoods]

Oh by the way since I have you here. I'd love to buy a slow n sear for my 26" kettle, I like the bottom it has now as it allows use with lump but would like the removable water trough... Is this something I'd be able to buy sometime?

[@esmith1225]

Love it!! This is not just another Pitt beef.

[@93whizkidd]

The Wire Brought me here, Weebeys Favourite Medium Rare, Lots of Horseradish

[@dannymcmusic4079]

I have a big, beautiful boneless Arm Roast from our homegrown Beef and this looks like the perfect recipe. Great video too. I'm sure it'll be fantastic! Thanks for the recipe.

[@SnSGrills]

Sounds great! Thanks for watching!

[@dannymcmusic4079]

@@SnSGrills Loved the beef! Now I'm thinking I need a new weber. I could use one like yours.

[@johndavis8888]

Western New York has a close cousin sandwich called: beef on weck. Slightly different but on a distinct bun, but it is roast beef.

[@peeblesj85]

Why don't you use the water reservoir in this cook? Is it because of the shorter cook time? I will probably be trying this one for the weekend. Looks awesome.

[@SnSGrills]

Water does two things... helps with temperature regulation and smoke adhesion. Since we aren't doing a long cook where we want to focus maintaining low and slow temps for a long time, and we only care for a "kiss of smoke", water isn't necessary. Also, when searing at the end you don't want any water in the reservoir.

[@nicolasadileonardo]

Legit. I live around there and that’s how we do it.

[@therealderjett]

This looks sooooooo good. Thanks for the video.

[@NOTANOTHERCOOKINGSHOW]

Thanks so much Dave!!

[@Tommy-mo4pi]

I do this with bottom and eye of round both work great. But I take mine to 160 or so wrap in foil bring to 200 then sear, so tender and juicy

[@SnSGrills]

If you're going for a fall apart result then no doubt this works great! We have a chuck roast video where we use this technique.

[@Tommy-mo4pi]

@@SnSGrills Fall apart? No it's not fall apart LIL it's like roast beef you get from a store. Nice thin cuts that are tender! Check out letstalkbbq.com for my post on it

[@DavidSmith-vg2bn]

Nice cook! Looks amazing

[@NOTANOTHERCOOKINGSHOW]

Thanks David!

[@TomHorsmanAmateurBBQ]

Awesome!

[@NOTANOTHERCOOKINGSHOW]

Thank you Tom!

[@nigel8499]

Nice one Steve! @Not another cooking show

[@NOTANOTHERCOOKINGSHOW]

Thanks Nigel!

[@brewbetter1]

Wow, that is amazing. I'm big on eating Keto, and this fits the bill. (minus the bread. Boy, do I love bread, the one thing I miss the most) Have you tried a meat slicer to get perfect slices? Would you need to chill the meat overnight before you slice? This cook is next on my list. Thanks for a great recipe.

[@SnSGrills]

Meat slicer would be PERFECT for this recipe. We didn't use one because this is a teaching video and most folks don't have one.

[@SnSGrills]

And missed the chill question. Yes the meat is easier to slice when cold, so when you first cook it only slice up what you're going to eat for that meal. Fridge the rest and slice when ready to eat it.

[@CTguy203]

You cooked that perfectly.

[@demetriusholmes6034]

Man that looks good there’s a place here Baltimore called Chaps 1 of the best pit beef spot the other is big Al. Your take is spot on only difference is the Kaiser roll is mostly served I would love to see your take on a sandwich called the Raven that we get from Chaps Pit beef it’s. Pit, beef, ham, turkey slice thin with the same fixings on a sub roll or kaiser it’s a must if you visit Baltimore

[@SnSGrills]

We wanted a kaiser roll, but ended up with what looked best at the store. Got as close as we could!

[@squaregrouperx]

Pioneer Pit Beef on Rolling Rd by I-70 is my favorite.

[@johnbalogna803]

Fresh grated horse radish is better if you can get it

[@SnSGrills]

Sounds great!

[@scottdware]

Absolute killer! Can't wait to do this!

[@NOTANOTHERCOOKINGSHOW]

Thank you Scott!

[@cristiansavin4197]

Nice one! Good job👍

[@NOTANOTHERCOOKINGSHOW]

Thanks Cristian

[@llamawizard]

What. A. Sandwich.!

[@NOTANOTHERCOOKINGSHOW]

It sure was!

[@PigeonHoledByYT]

I'm absolutely starving now

[@darrylnelson05]

Made me homesick. Can't get Pit Beef in California. Just Tri Tip.

[@williamveltrie5647]

Looks amazing

[@isaacgdawg]

So this is the infamous sandwich that Weebey caught all them bodies for

[@gundie22]

Looks delish!

[@SnSGrills]

Thank you!

[@davidkugler5972]

Very nice video. Regarding the dry brine, how long can it be done for? More than 2 days?

[@sdarms111doug9]

That is a very well marbled bottom round. Where did you get it an what is the grade?

[@NOTANOTHERCOOKINGSHOW]

I picked it up from Whole Foods and they didn't have a grade designation on it and I was in a super rush, I don't think its Prime, but it was well marbled.

[@sdarms111doug9]

Thanks for the info. It does look Prime grade... but I've never seen a Prime grade bottom round...I'm sure you paid Prime grade prices there at WFS

[@dawggydawgtown]

woah thats the Not Another Cooking Show guy

[@BuckshotPA1]

Looks great! …now Double the amount of pit beef on the sandwich! Now you have a sandwich!

[@SnSGrills]

Duly Noted🔥😂

[@gregormiller4037]

Looks great...although with my new monitor, it looks nothing like medium rare, more rare to my liking. Im trying this with a tri tip I have in the refer....I use salt, pepper and herb de province with a two day dry brine, should I just use salt?

[@NOTANOTHERCOOKINGSHOW]

Gregor Miller use salt just for the brine, then add your spices after! Add some oil and make a paste then rub them meat with it.

[@bubbaj6929]

Which cut of meat is used?

[@rtfrost88]

Where do you et the grate with the opening over the coals, as seen at about 2:35?

[@SnSGrills]

We sell them on our website. snsgrills.com/collections/grill-grates-griddles They are really nice. 304 Stainless. Should be the last grate you ever need (they don't rust).

[@chuckschillingvideos]

Baltimore pit beef isn't slow-smoked. It's grilled at high temperatures.

[@SnSGrills]

It's best done using indirect heat so that the meat has the same inside doneness while having a nice sear crust done at the end. think steak and cooking direct vs reverse sear :)

[@davidsekowski1710]

Are there any alternatives for horseradish sauce? Can’t do it

[@SnSGrills]

Anything you want will work but HR sauce is amazing with it (if you like it, of course.)

[@jbateson311]

incredible

[@NOTANOTHERCOOKINGSHOW]

Thanks Joshua!

[@howardbarlow578]

Can't access your FB group page. Says content not available.

[@howardbarlow578]

Also, the link to the pdf says page can't be found.

[@SnSGrills]

Try this link to the Facebook group: facebook.com/groups/slownsear/

[@SnSGrills]

We're putting the finishing touches on the recipe. It will be ready to go when the video launches.

[@howardbarlow578]

It worked! Thanks!

[@melonpimp]

I need the name of this track so much

[@btwarner2124]

New Sub. Awesome video.

[@bristolchronic4eva]

Why is the rub wet? All the ingredients were dry.

[@_ssarine]

What do you think would be my success rate of doing this with an eye round?

[@1mattadams]

Personally l only use eye of round.

[@davepxxxv]

good. probably even better.

[@michaelforman6292]

Pit beef usually doesn’t use smoke (wood)

[@squaregrouperx]

Every stand I can think of uses wood fired pits (Pioneer on Rolling Rd FTW)

[@ljp905]

Another Pit Sandwich and some tater salad I'll go a few more. The Wire

[@kirksmith1534]

Bmore lives

[@kooktocook]

Big YUM!

[@tomcruz6196]

Medium rare alotta horseradish

[@squaregrouperx]

What up Wee Bey.

[@SuperSavagebliss]

What liquid did you add to the rub?

[@davepxxxv]

I think he said it's dry.

[@supasolly]

Are you guys gonna keep changing the hosts of these videos?

[@SnSGrills]

We are. Each individual has his own strengths. I pick the videos for them I think are best for those strengths and am very involved in the development, so there's consistency in the underlying science, techniques and message. Dave

[@Surberjm]

Looks amazing. But you said it’s against the grain and then pull it apart showing you cut it with the grain haha.

[@SnSGrills]

nobody's perfect. lol Thanks for watching.

[@Surberjm]

@@SnSGrills lol I know. I’m just giving a hard time.

[@crabjoe]

WTH? This is way more complicated than what it should be... Here's how my buddy who owns a pit beef stand does it.. Rub salt, pepper, and garlic powder over a top or bottom round. The it's just slow cooked over hickory coals. As it cooks, he slices it, when customers order. He also tells me that most pit beef places only do salt and pepper. The trick is really the coals used. If you try and cook it in an oven or just gas grill, it won't taste the same. A gas grill is better than an oven, but it's still nowhere close to cooking over hardwood coal.

[@DistrictFire]

Just watched Chaps in Baltimore cook thiers from 400 to 500 degress.

[@robkline1799]

Born and raised in Baltimore. Never seen any pit beef stand use all those herbs... salt and pepper or MAYBE salt, pepper, garlic - that's all. I'm not saying this is wrong and I'm not hating but it's not Baltimore pit beef.

[@FaZaFurhod]

I'm here from the wire

[@socallawrence]

Grill them onions for peat sake !

[@dinkerdoodletv322]

Not how we make it! If your gonna do a BALTIMORE OG dish you gotta do it right. Your food looked great but that's not Baltimore pit beef.