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Maryland (Baltimore) Style Pit Beef From a Bottom Round

Prep Time 10 minutes
Cook Time 2 hours


  • • 5-10 lbs Beef bottom round
  • • 1 T Kosher Salt
  • • 1 T Black Pepper
  • • 1 T Garlic Powder
  • • 1 tsp Chili powder
  • • 1 or 2 Whole White Onions
  • • 1 bag Kaiser Rolls
  • • 1 bottle Horseradish


  • 1.Mix the dry rub ingredients together (salt, pepper, garlic powder and chili powder) and sprinkle all over the bottom round. Allow to sit in the fridge for about 30 min - overnight.
  • 2.Grill the bottom round on a smoker over direct heat at 300 degrees until the internal temperature reaches about 135 degrees. If you do not have a smoker you can grill the round on a standard grill by searing it over direct heat and then moving it to indirect heat until medium rare.
  • 3.Wrap the cooked bottom round in foil for about 30 minutes.
  • 4.Slice the meat thin on a meat slicer or with an electric knife.
  • 5.Slice the onions on the meat slicer or with an electric knife.
  • 6.Serve thin sliced pit beef on rolls with sliced onions and horseradish sauce!