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I make my own pit beef, but I haven't done it in a couple years. The key, really, is twofold: technique and equipment. You do your fairly basic rub on the roast and then you cook it on the grill on super high heat. You have to constantly monitor it doing about 2-3 minutes a side in a rotation. It's a round roast, so it maybe has 3-5 "sides" lengthwise plus the ends. You do that for about 30-35 minutes -- until the meat hits about 95. You let it rest for about 30 minutes. You need to balance rest time w/ size of roast and temp you pull it at, but it's about 30. That'll bring it up to a perfect mid rare.
Then the equipment. You need a meat slicer. It has to be cut deli thin. I invested in a meat slicer and it works wonderfully. Perfectly mid-rare pit beef sliced thin -- beautiful thing. I plate up the sliced beef with all the juices -- which add to the sandwich. Then, of course, you need your tiger sauce -- indispensable. Finally, I cut up some raw white onion slices, mostly for texture, but the go well with the sandwich.
It's really good. Probably one of the most surprisingly good things I do on a grill. Most people are like WTF whent they see me grilling two roasts.
Then the equipment. You need a meat slicer. It has to be cut deli thin. I invested in a meat slicer and it works wonderfully. Perfectly mid-rare pit beef sliced thin -- beautiful thing. I plate up the sliced beef with all the juices -- which add to the sandwich. Then, of course, you need your tiger sauce -- indispensable. Finally, I cut up some raw white onion slices, mostly for texture, but the go well with the sandwich.
It's really good. Probably one of the most surprisingly good things I do on a grill. Most people are like WTF whent they see me grilling two roasts.
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