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1. Start with a high-quality cut of beef, such as a top or bottom round roast, for pit beef. Trim off excess fat, but leave some for added flavor.
2. Create a flavorful dry rub by combining spices like paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Massage the rub onto the beef, covering all sides thoroughly.
3. Preheat your barbecue pit to a medium-high heat and set up a two-zone indirect grilling setup. Place the beef on the cooler side of the grill and close the lid.
4. Slow-cook the beef for approximately 1-2 hours, depending on the thickness of the cut, until the internal temperature reaches around 130-135°F for medium-rare. Flip the meat occasionally and monitor the temperature using a meat thermometer.
5. For added smokiness, add wood chips, such as hickory or mesquite, to the fire. This will enhance the flavor of the pit beef and give it a delicious, smoky taste.
6. Once cooked to your desired doneness, remove the beef from the grill and let it rest for at least 10 minutes. This allows the juices to redistribute and ensures a tender and flavorful result.
7. Slice the pit beef thinly against the grain for maximum tenderness. Serve as is or pile onto a soft roll for a classic pit beef sandwich. Add your favorite barbecue sauce or horseradish sauce for an extra kick.
8. Enjoy your deliciously smoky and tender BBQ pit beef with your favorite side dishes like coleslaw, potato salad, or baked beans.
Remember to adjust cooking times and temperatures based on your specific grill and preferences.
