Pit Beef

- Shawn "Tug" Ness

Eye-Of-Round is a cheap cut of meat that can feed an army if prepared properly or become shoe leather if over cooked. Maryland, Baltimore in particular, is famous for its eye of round pit beef. This is my simple take on it using the Smokettle. Quick, easy and excellent. You should be eating in under an hour and a half.


2-3 lb beef eye of round

SPG Rub (equal parts Salt, Pepper, Garlic)



Trim fat (if any) from the eye of round.

Mix equal parts (1/4 cup of each as it is always good to have extra) salt, ground black pepper and garlic powder in a dish using your fingers to break up any lumps.

Season the eye of round with the SPG rub, cover every inch of the meat in rub and let it sit in the fridge with the rub for 30min while you fire up the grill.

Spread 2 unlit chimneys of lump charcoal into the bottom of the Weber Kettle grill. Add 2 cups woodchips (1 cup Apple & 1 cup Hickory) soaked in water or beer for at least an hour. Light a third chimney full of lump charcoal, once completely ashed over spread the lit coals on top of the unlit lump charcoal and wood chips.

Insert the Smokettle and heat grill, vents fully open, to 350°F. At that temperature close the bottom vent ½ way leaving the top open wide, this will maintain 350°F pretty well for the duration.

Re-season the meat with rub. Smoke the beef until it reaches an internal temperature of 130°F (about 40-50min), remove from the grill and rest tented with tin foil for 10-30min.

Slice as thinly as possible with a sharp carving knife or cool and use a food slicer.

Add to an onion roll with some raw rings of onion and a little horseradish sauce (1 cup mayo & 1 Tablespoon Horseradish mixed.)