Friends, I love barbecue. I lived in Kansas City for a lot of my growing up years, and I think it's in my blood. Good barbecue, though, is not easy to do. It takes special equipment and a lot of know-how. 
So, sometimes you fake it with the next best thing - like with this Pit Beef Sandwich recipe. The meat is well-seasoned, and the liquid smoke gives it a deliciously smokey flavor. It's also incredibly easy to make! Just season the meat, and then chill it until you're ready to cook it. It couldn't be easier or tastier!
Ingredients
Pit Beef
- 4 teaspoon . kosher salt
- 1 T . pepper
- ½ T . smoked paprika
- 1 teaspoon . dried oregano
- 1 teaspoon . garlic powder
- ¼ teaspoon . ancho chile powder
- 3 lb . boneless top sirloin roast
- 1 T . vegetable oil
- 2 T . liquid smoke
Horseradish Mayo
- ⅓ cup mayonnaise
- 2 T . prepared horseradish
- 1 clove garlic minced
Instructions
- Combine salt, pepper, paprika, oregano, garlic powder, and ancho child powder.
- Rub meat with spice blend.
- Wrap tightly in plastic wrap, and refrigerate for 3-24 hours.
- Preheat oven to 225F.
- Heat large oven-safe skillet.
- Add vegetable oil, and brown meat on all sides.
- Flip fat side up, and pour liquid smoke over meat.
- Cook meat for 90-120 minutes, or until meat registers 120-125 F.
- Remove from oven, and tent aluminum foil over meat. Let meat rest for 20 minutes.
- Slice meat against the grain.
- Mix together mayo, horseradish, and garlic.
- Serve meat on buns topped with horseradish mayo.
Notes
*Nutrition values are estimates.
Nutrition
Serving: 1g | Calories: 151kcal | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 847mg | Potassium: 398mg | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 2.2mg
Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
Adapted from Cook It In Cast Iron.
Gregg
Can this be prepared ahead of time and hows the best way to reheat?
Kate
It can be. I recommend reheating in the oven. To reheat, preheat oven to 250 F. Wrap the beef in foil and place on a baking sheet. Turn the oven off, and let the beef sit in the warmed oven until heated through. Hope that helps!
Mark E
Hi - Your recipe states "1/3 mayo." I assume that's 1/3 tsp mayo? Because 1/3 T would be 1 tsp. Right? Or maybe it's 1/3 cup of mayo? Meathead's recipe calls for 1/2 cup mayo. Big fan of the Pit Beef Sandwich since I'm here in the Baltimore metro area. I believe it originated here. Thanks!
Kate
Hi! Thanks for noticing that! Yes, it's 1/3 cup of mayo. That's where I first had one. =) Hope you enjoy!
Steve Rosales
how many pounds of meat?
Kate
The recipe calls for 3 lb. boneless top sirloin roast. Hope that helps!
Steve Rosales
how many pounds of meat do you cook
Karen
This really looks delicious. Do you put any liquid in the pot and do you cover the meat while in the oven? Thanks
Kate
Thanks! No, I didn't use any liquid other than the little bit of liquid smoke, and I didn't cover it. Since you don't use liquid or cover it, it's important to use a top sirloin roast because it's a really tender piece of meat and to use one that has a decent-sized fat cap (about 1/4-inch thick or so) to help keep it moist while it cooks. Please let me know if you have any other questions! =)