Smoked Pit Beef Sandwiches with Horseradish Sauce
These pit beef sandwiches are filled with smoky and succulent beef sliced thinly and served with a spicy horseradish sauce. A Baltimore-classic, this sandwich is hearty and an American classic. Serve with your favorite sides such as crispy French fries, coleslaw or sauerkraut.
- Contains Dairy
- Contains Wheat
Ingredients
- 3 pounds beef eye round, trimmed, fat removed
- 1/4–1/2 cup spice seasoning
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons prepared horseradish
- kosher salt, as desired
- ground black pepper, as desired
- 6–8 sandwich rolls of choice
Toppings (Optional)
- sliced tomato
- sliced onion
- prepared BBQ sauce
- Aluminum Foil
- Instant-Read Thermometer
- Small Bowl
- Whisk
Instructions
Step 1
Liberally season beef on all sides with desired seasoning.
Step 2
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place beef onto grill grate, then close the hood.
Step 3
While holding the lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Do not let pellets overflow the box. Close smoke chamber lid.
Step 4
Turn dial to SMOKER, set temperature to 250°F, and set time to 2 hours. Select START/STOP to begin cooking (preheating is not needed).
Step 5
In a small bowl, prepare the horseradish sauce by adding the mayonnaise, sour cream, horseradish, salt, and pepper, and whisking until fully combined.
Step 6
Cooking is complete when an instant-read thermometer reads 125°F. When cooking is complete, open hood, remove beef from grill, lightly cover with aluminum foil and let rest for 20 minutes.
Step 7
Thinly slice beef against the grain and season with salt and pepper as desired. Layer beef onto rolls, top with horseradish sauce and other desired toppings.