Pit beef is a quintessential Baltimore specialty – a thinly sliced roast beef sandwich topped with a zesty horseradish sauce. While often associated with Charm City, pit beef is easy to recreate at home with just a few simple steps.
A Brief History of Pit Beef
Pit beef traces its origins to Baltimore in the 1960s and 70s. Vendors set up grills along Route 40 cooking inexpensive cuts of beef over hot charcoal and serving the meat on Kaiser rolls. The sandwich took off becoming a unique local treat.
While you’ll still find pit beef stands around Baltimore today, the dish has spread beyond Maryland’s borders. Barbecue joints across the country now serve their own versions of pit beef sandwiches. But with just a little effort, you can make authentic, restaurant-quality pit beef at home.
Choosing the Right Cut of Meat
Pit beef starts with the right cut of meat. Top round or bottom round roasts are traditional choices. These cuts come from the back leg of the cow. They offer great beefy flavor and lean texture. Top round is sometimes labeled London broil at the grocery store.
When selecting your roast, look for a piece that is 4-6 pounds. Uniform thickness allows for even cooking. Tie your roast with butcher’s twine if it has an irregular shape.
Seasoning is Key
While pit beef gains flavor from its cooking method, a good seasoning rub adds extra depth. A basic mixture of salt, pepper, paprika, garlic powder, and onion powder nicely complements the beef. For more zip, spice blends by companies like Dizzy Pig work well. Apply the rub generously to all sides of the meat before cooking.
Low and Slow Over Charcoal
Cooking over hot charcoal gives pit beef its signature char. Set up a kettle grill or smoker for two-zone indirect heat with charcoal on one side and an empty zone on the other. Maintain a temperature of 225-250°F. The initial low, slow cooking helps break down connective tissue for tenderness.
Place the roast over indirect heat, and let it cook until the internal temperature reaches 115-120°F, about 1 hour 15 minutes per pound. Then, move the beef over direct heat to sear the exterior until nicely crisped.
Slicing is Crucial
After resting, slice the roast paper-thin across the grain This is key for tender pit beef. If you don’t have a meat slicer, use a very sharp knife Take your time and cut thin slices against the grain.
Pile High on a Roll
Mound the sliced beef high on kaiser or hoagie rolls. Top with Tiger Sauce – a mixture of horseradish and mayonnaise spiked with Old Bay or other spices. Add thin raw onion slices for some bite. Enjoy this Baltimore classic!
Tips for Pit Beef Success
Follow these tips for authentic, juicy pit beef every time:
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Dry brine the roast overnight before cooking for better flavor. Simply coat with kosher salt.
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Apply rub right before cooking so it doesn’t get soggy.
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Use hardwood charcoal and throw in wood chunks for optimal smoky flavor.
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Let roast rest 15-20 minutes before slicing to allow juices to redistribute.
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Slice as thinly as possible across the grain.
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Make Tiger Sauce in advance and refrigerate so flavors meld.
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Serve sandwiches with cold beer and sliced raw onions.
Alternative Cooking Methods
While cooking over charcoal is ideal, you can also make pit beef in the oven. Crank up your oven to 450°F and sear the roast in a cast iron skillet to build a crust. Then, transfer to a 225°F oven to finish cooking until 115-120°F internally. You’ll miss out on the charcoal flavor, but still end up with tasty roast beef.
The sous vide cooking method also works well for pit beef. Season and vacuum seal the meat, then cook for 24-36 hours at 135°F in a water bath. Chill, slice thin, and quickly sear the exterior of the slices on a hot grill or skillet before assembling sandwiches.
Regional Variations to Try
The basic pit beef sandwich remains most popular in Baltimore. But barbecue restaurants around the country have put their own spin on the dish:
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Memphis style – Substitute pork for the beef and add barbecue sauce.
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Texas style – Use brisket instead of roast and serve on thick-cut white bread.
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Carolina style – Shred the beef after cooking and dress with vinegar sauce.
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Korean style – Coat meat in gochujang and ginger before cooking for a spicy sandwich.
So embrace your inner Baltimorean and get cooking up some pit beef this weekend. Just be ready for juicy, delicious sandwiches that may become your new favorite meal.
Cook The Roast Low & Slow To Rare Doneness
Assemble the cooker with the empty, foiled water pan in place. Put the roast on the top cooking grate.
Set the top vent to 100% open and leave it that way throughout the entire cooking process. Start with all 3 bottom vents 100% open. As the cooker approaches 200°F, begin to partially close all 3 bottom vents to maintain 225-250°F. Adjust the bottom vents as needed to maintain this temperature range throughout the cooking process.
Cook the roast until it reaches 100-110°F internal temperature. Check the temp by inserting an instant-read thermometer into the thickest part of each chunk. It only took 65 minutes for my roast chunks to reach 110°F.
Here’s how the temperature and vent settings went during this short cook:
| Time | Lid Temp | Meat Temp | Vent 1 % | Vent 2 % | Vent 3 % |
| 4:55 pm | – | – | 100 | 100 | 100 |
| 5:05 pm | 245 | – | 25 | 25 | 25 |
| 5:20 pm | 245 | – | 25 | 25 | 25 |
| 5:30 pm | 250 | – | 25 | 25 | 0 |
| 5:45 pm | 250 | 83 | 25 | 25 | 0 |
| 6:00 pm | 250 | 110 | 25 | 25 | 0 |
Note that the vent percentages represent the way I set the vents at the time indicated.
Re-Rub The Meat & Sear Over Hot Coals To Medium Rare
When the meat reaches 100-110°F internal temperature, remove it from the cooker, spray it lightly with water to moisten the surface and sprinkle all sides with some of the reserved rub. This will refresh the rub flavor before searing.
Now carefully remove the middle cooking section and set it aside. Place the cooking grate directly on top of the charcoal chamber and put the meat on the grate. Sear the meat on all sides to get a good crust, using tongs to turn every 2 minutes or so. If the charcoal flares up, move the meat to another spot on the grate until the flames die down.
With a nice crust on all sides, remove the meat from the cooker and let rest for a few minutes before slicing and serving. It should register 120-125°F for medium rare.
Baltimore Pit Beef | Chap’s Copycat
FAQ
What cut of meat is used for pit beef?
Pit beef is a dish of roast beef prepared over a charcoal fire, commonly using top round cuts of beef. The cooked roast is sliced thinly and often served on a Kaiser roll, and may be topped with horseradish or tiger sauce (horseradish and mayonnaise) and sliced raw onion.
How to make smoky beef?
I wrapped a beef chuck tightly in a double layer of heavy-duty aluminum foil, cooked it at 275°F (135°C) for five hours, then removed the foil and smoked it for a further four hours, until it was tender and smoky.
What temperature is medium for pit beef?
Cook at 225-250°F to an internal temperature of 100-110°F. Spritz with water, apply more rub, and sear over hot coals for a good crust. Finish at 120-125°F for medium rare.
Is pit beef healthy?
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Nutritionixhttps://www.nutritionix.comCalories in Maryland Pit Beef Sandwich – NutritionixMaryland Pit Beef Sandwich * Calories 527. * Total Fat 22g 28% * Saturated Fat 6.8g 34% * Trans Fat 0.1g. * Polyunsaturated Fat 4.9g. * Monounsaturated Fat 7.4…
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Bill & Bobs Roast Beefhttps://billandbobs.comWhy You Should Be Eating Roast Beef Sandwiches – Bill & Bob’sRoast beef is high in protein, which is an essential part of any healthy diet. It’s what your body uses to build muscle and repair damaged tissue. Protein also …
What is pit beef?
Pit beef is a dish of roast beef prepared over a charcoal fire, commonly using top round cuts of beef. The cooked roast is sliced thinly and often served on a Kaiser roll, and may be topped with horseradish or tiger sauce (horseradish and mayonnaise) and sliced raw onion.
How do you make a pit beef sandwich?
To build a Pit Beef Sandwich, grab some Kaiser rolls, slather on Tiger Sauce on the bottom bun, pile on the beef, add some thinly sliced onion, and cap it off with the top bun. This is a simply delicious sandwich! And you can really feed a lot of people with this one… so it makes it perfect for a crowd.
What is a pit beef sandwich?
Pit Beef is a Baltimore style traditional hot roast beef sandwich. Consisting of beef top round or bottom round that has been cooked quickly over hot charcoals until it is charred on the outside and rare (120 degrees F) to medium rare (130 degrees F) on the inside.
Can you make a pit beef sandwich from a bottom round?
Sandwich lovers, unite! This Maryland style pit beef from a bottom round, piled high with beef and white onions and is a beef lovers dream. Maryland BBQ: Pit Beef Sandwiches!! In the past, I’ve made Maryland-style pit beef, or Baltimore-style pit beef out of an eye round on a charcoal grill. It works really well.
What is a good cut of beef for pit beef?
The traditional cut of beef for pit beef is top round or bottom round roast. These lean roasts come from the rear leg (round) of the cow. Top round has good beefy flavor but can be slightly tougher. Bottom round is very lean but more tender. Brisket or chuck roast can also be used. They have more fat for flavor and tenderness.
How do you make a pit beef burger?
Charcoal grill: This is the traditional way to make pit beef. Use lump charcoal or briquettes. Bank coals to one side. Gas grill: Works well if you preheat grill on high first. Add some wood chips to grill for extra smoke flavor. Smoker: Cook at 225-250°F using hickory, oak or other beef friendly wood. Finish over direct heat.