How to Make Pit Beef on Big Green Egg

Are you ready to take your grilling skills to the next level?

In this article, we will show you how to make pit beef on a Big Green Egg.

You’ll learn the secrets to selecting the perfect cut of beef, preparing a mouthwatering marinade, and setting up your Big Green Egg for smoking.

Get ready to impress your friends and family with tender, smoky, and delicious pit beef that will have them coming back for more.

Let’s get started!

Selecting the Right Cut of Beef

When making pit beef on the Big Green Egg, it’s important to start by selecting the right cut of beef. Choosing the perfect marinade and using proper cooking techniques will ensure a delicious and tender result.

To begin, you should select a cut of beef that is suitable for pit beef. Look for a well-marbled piece, such as a top round or bottom round roast. These cuts are lean and flavorful, making them ideal for slow cooking on the Big Green Egg. Avoid lean cuts like sirloin, as they may become tough and dry.

Once you have chosen the perfect cut of beef, it’s time to consider the marinade. A marinade helps to tenderize the meat and infuse it with flavor. You can create your own marinade using ingredients like soy sauce, Worcestershire sauce, garlic, and spices. Let the beef marinate for at least a few hours, or overnight for maximum flavor.

When it comes to cooking the pit beef, proper technique is key. Preheat your Big Green Egg to a temperature of around 250°F. Set up the grill for indirect cooking, with the coals on one side and the beef on the other. Cook the beef low and slow, until it reaches an internal temperature of 135°F for medium-rare.

Preparing the Marinade

First, you’ll need to gather the ingredients for the marinade. For this delicious pit beef recipe, you’ll need 1 cup of Worcestershire sauce, ¾ cup of soy sauce, ½ cup of apple cider vinegar, ¼ cup of brown sugar, 2 tablespoons of Dijon mustard, 4 minced garlic cloves, 1 tablespoon of black pepper, and a pinch of cayenne pepper. Mix all these ingredients in a bowl until well combined.

Now, it’s time to marinate the beef. Place your beef in a large ziplock bag and pour the marinade over it, making sure it’s completely covered. Seal the bag and refrigerate for at least 4 hours, but ideally overnight. The longer you marinate, the more flavorful your pit beef will be.

During the marinating time, make sure to flip the bag occasionally to ensure an even distribution of flavors.

When you’re ready to cook, remove the beef from the marinade and discard the remaining liquid. Pat the beef dry with paper towels before grilling it to perfection on your Big Green Egg.

Setting up the Big Green Egg for Smoking

To smoke your meat to perfection, you’ll need to ensure that the temperature of your grill is set to the desired level. Here are some tips to help you set up your Big Green Egg for smoking:

• Temperature control for optimal smoking results: One of the key factors in smoking meat is maintaining a consistent temperature. Use a digital thermometer to monitor the temperature inside the grill and adjust the airflow accordingly. Keep in mind that lower temperatures (around 225°F) are ideal for slow smoking.

• Seasoning options for enhancing the flavor of the pit beef: Before placing your meat on the grill, consider using different seasoning options to enhance its flavor. You can try a dry rub with a mix of spices like salt, pepper, garlic powder, and paprika. Alternatively, you could marinate the meat overnight in a flavorful liquid mixture that includes ingredients like Worcestershire sauce, soy sauce, and brown sugar.

• Patience and attention to detail: Smoking meat is a slow and gradual process. It requires patience and close attention to detail. Make sure to monitor the temperature, replenish the charcoal as needed, and baste the meat with a mop sauce or marinade periodically. Remember, the more time and effort you put into the smoking process, the better the end result will be.

Smoking the Beef to Perfection

Achieving a tender and flavorful result requires patience and attention to detail while smoking the beef. To start, prepare your Big Green Egg by setting it up for indirect heat at a temperature between 225-250°F.

Next, choose a cut of beef that is suitable for smoking, such as a top or bottom round roast. Trim any excess fat from the meat to prevent flare-ups during the cooking process.

Before placing the beef on the grill, apply a generous amount of a spicy rub to enhance the flavor. The rub can be a combination of salt, black pepper, paprika, garlic powder, and cayenne pepper. Let the meat sit at room temperature for about 30 minutes to allow the flavors to penetrate.

Once the Big Green Egg is up to temperature, place the beef directly on the grate, away from the heat source. Close the lid and let the magic happen. It is crucial to maintain a consistent temperature throughout the smoking process. This can be achieved by adjusting the vents on the Big Green Egg.

During the smoking process, the beef will develop a beautiful smoke ring, which is a sign of a well-smoked piece of meat. This smoke ring adds both visual appeal and a smoky flavor. To achieve the perfect smoke ring, use a combination of hardwood chips, such as hickory or mesquite, soaked in water to create smoke.

Continue smoking the beef until it reaches an internal temperature of 130-135°F for medium-rare or 140-145°F for medium. It’s important to use a meat thermometer to ensure accurate results. Once the desired temperature is reached, remove the beef from the grill and let it rest for about 10 minutes before slicing.

Slicing and Serving the Pit Beef

When slicing the smoked beef, be sure to cut against the grain for the most tender and flavorful results. Slicing techniques can greatly impact the overall enjoyment of your pit beef. Here are some tips to help you slice and serve your pit beef like a pro:

• Thin slices: Thinly sliced beef not only looks more appealing, but it also allows for a more enjoyable eating experience. Thin slices are easier to chew and allow the flavors to be evenly distributed.

• Bias cuts: Cutting the beef at a slight angle, also known as bias cuts, can enhance the tenderness and texture of the meat. The angled cuts create longer muscle fibers, resulting in a more tender bite.

• Proper knife: Invest in a sharp, high-quality slicing knife. A sharp knife will make the slicing process easier and more precise. It will also prevent the meat from tearing or shredding.

When it comes to serving suggestions, consider these options:

• Sandwiches: Pit beef sandwiches are a classic and delicious way to enjoy this smoked meat. Serve the thinly sliced beef on a soft roll with your favorite condiments and toppings.

• Platters: Create a visually appealing platter by arranging the sliced pit beef on a large plate or tray. Add some sides like coleslaw, pickles, and potato salad for a complete meal.

• Tacos or wraps: Get creative with your pit beef by using the sliced meat as a filling for tacos or wraps. Add some fresh vegetables, salsa, and a drizzle of sauce for a flavorful and satisfying meal.

Conclusion

So there you have it, a complete guide on how to make pit beef on the Big Green Egg. By following these steps, you can achieve tender, flavorful beef that will impress your friends and family.

Remember to:

• Select the right cut of beef
• Prepare a delicious marinade
• Set up your Big Green Egg for smoking
• Smoke the beef to perfection
• Finally, slice and serve your pit beef.

With a little practice, you’ll be a pit beef master in no time! Enjoy your delicious creation!