Baltimore Pit Beef Sandwich Recipe

Directions:

1. Combine ingredients for the rub in a bowl, and mix See Photo. Sprinkle 3 to 4 tablespoons all over the beef, patting it in See Photo. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
2. Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often See Photo. Transfer to a cutting board; let it rest 10 minutes. See Photo
3. (This pit beef recipe yields rare doneness for a 3 lb. piece of top round. Cook longer for a larger piece of beef or for more well done temperature. A whole top round weighing 15-20 lbs. should take about and hour and a half total on a flat-top grill for rare-medium rare. )
4. Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce.