Pit Beef Sandwich
Baltimore has a rich food scene but one thing stand out the most- the Pit Beef Sandwich! Smoky, juicy, and covered in a rich and tangy sauce, this sandwich is easy to recreate at home and will leave your whole family wanting more.
Yield: 12 servings
Calories: 325kcal
Equipment
- 1 charcoal smoker
Materials
- 1 4 lb top or bottom round roast
- 1 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp chili powder
For the Tiger Sauce
- 1 cup mayo
- ½ - ¾ cup prepared horseradish depending on your spice level
- 1 tbsp fresh lemon juice
- 1 garlic clove minced
- salt and pepper to taste
For the Sandwich
- 12 buns toasted
- 1 white onion thinly sliced
Instructions
- For the beef. In a small bowl, mix together all of the seasonings. Coat the beef in olive oil and then liberally apply the spice mix, being sure to cover all sides.
- Cover, and refrigerate for at least one hour or up to a day. Remove 1 hour before cooking to bring to room temp.
- Bring your smoker to 275 ℉. Place beef in smoker and smoke until the internal temp reaches 120℉ for rare, 125℉ for medium rare (about 1 hour - 1.5 hours).
- Make the sauce. While your meat smokes, in a small bowl, combine all of the tiger sauce. Taste, and adjust salt and pepper if necessary. Cover and refrigerate until ready to use.
- Transfer to a cutting board and let rest for 10 minutes.
- After resting, cut against the grain into slices as thin as possible. To assemble, place as many slices as desired onto a bun, top with tiger sauce, and then top with onions.
Nutrition
Calories: 325kcal | Carbohydrates: 36g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 1620mg | Potassium: 63mg | Fiber: 2g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 11mg