Maryland Pit Beef

A quick and easy cook yields fantastic results in this traditional Maryland pit beef topped with onions and horseradish sauce.

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Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Course: Main Course

Cuisine: American

Keyword: beef sandwich, bottom round, horseradish sauce, london broil, maryland, maryland pit beef, pit beef, pit beef sandwich, roast beef, roast beef sandwich, top round

Servings: people

Calories: 627kcal

Cost: $40

Equipment

Charcoal grill/smoker
Meat slicer (preferred)

Ingredients

1 Top round or bottom round
Your favorite beef rub
1 Sweet onion thinly sliced
1 package Mushrooms (optional) sliced
8 Kaiser rolls
1 cup Duke's mayo
1 jar Prepared horseradish
¼ cup Apple cider vinegar
Kosher salt to taste
Coarse ground black pepper to taste

Instructions

Trim any excess fat off of your beef.
Heat up your charcoal grill to 275 degrees using your choice of wood.
Season your beef with your favorite beef rub and let come to room temperature.
Once smoker is up to temp, place beef on grate and close lid.
Cook until 115 degrees internal.
While cooking, make your horseradish sauce. Combine 1 cup of Duke's mayo, 1 jar of prepared horseradish, ¼ cup of apple cider vinegar, 5 cloves of garlic, and Kosher salt and black pepper to taste.
Set in fridge until ready to serve.
Once beef has reached 115 degrees, remove from grill and bring grill up to searing temperature.
Sear meat on all sides until you get a good crust.
Place in a tented foil pan to rest for 15-20 minutes.
Slice as thinly as possible with a meat slicer or by hand.
Toast buns, then coat with horseradish sauce.
Top with a heaping portion of thinly sliced beef, some thinly sliced onion, and sautéed mushrooms (optional).

Nutrition

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