Reverse Seared Pit Beef
Uncle Bubby's Reverse Seared Pit Beef
Pit beef can be bottom or top round roasts that are smoked rare and sliced thinly.
Round roasts are generally inexpensive, and while not the most tender of cuts, they’re incredibly flavorful and make for a great meal when you use the right combination of seasonings and sauces and slice it properly.
- Uncle Bubby’s Cow Rub
- Lane’s BBQ Sorta White Sauce
- Bottom round or top round cut roast
- Olive oil
Prepare your grill / smoker for indirect cooking at 225 - 250 °F.
Trim your roast, removing all the visible fat and the layer of silver skin from the meat.
Use olive oil as a binder and season well with Uncle Bubby’s Cow Rub.
Cook your roast indirectly until the internal temperature reaches 115 °F, then remove the roast from the grill and let rest.
As the roast rests, convert your grill to direct cooking @ 450 - 600 °F.
Sear your roast over direct heat for one minute on each side, four minutes in total.
Remove from grill and add the Lane’s BBQ Sorta White Sauce on the top.
Slice thinly and serve as sandwiches that your guests are sure to love!
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