Baltimore Style Pit Beef
I love roast beef. I love roast beef sandwiches. I adore smoked beef. I adore smoked beef sandwiches. When I fist saw Chaps Pit Beef restaurant from Baltimore on Diners, Drive in’s and Dives from the Food TV Network – I was hooked! It was a mission that I had to try this amazing smoked beef sandwich. I am here to tell you that this is so easy that anyone can make this for their family on a Saturday in two hours.
The secret to making this sandwich just like Chaps is the electric knife or meat slicer. It allows you to get the beef and tissue paper thin. This allows the beef to shine through with just a wisp of onion flavor. Note: I do like my horseradish cut with a little mayo, and I love sliced dill pickles – so feel free to experiment. Here is my version of the Baltimore Classic Pit Beef.
- 5-10 pounds beef bottom round
- 1 tablespoon kosher salt
- 1 tablespoon fresh cracked black pepper
- 1 tablespoon garlic powder
- 1 teaspoon chili powder
- 2 whole white onions
- 1 bag kaiser rolls
- 1 bottle horseradish
- Mix the dry rub ingredients together in a medium size bowl (Salt, Pepper, Garlic Powder) and sprinkle it all over the bottom round. Allow this to sit in the refrigerator for about 30 minutes or overnight. The longer the better.
- Grill the bottom round on a smoker with direct heat at 300 degrees F until the internal temperature reaches 135 degrees F. You can use a standard grill by searing the outside, and then moving the bottom round to indirect heat until it reaches a medium rare (the same 135 degrees F internal temp)
- Wrap the cooked meat in aluminum foil and allow to rest for 30 minutes.
- Using an electric knife or on a meat slicer, slice the meat thinly.
- Using an electric knife or the meat slicer shave slices of the onion.
- To serve place the thinly sliced beef on the rolls with the shave onions, with the appropriate amount of horseradish sauce and enjoy!