Phil’s Marinated Pit Beef
1 whole top round of beef [15-25 lbs]
1 1/2 cups cider vinegar
1 box of dark brown sugar
2-4 tablespoons cayenne pepper
1 3 ½ oz bottle of Wrights Hickory Liquid Smoke
½ cup Worcestershire sauce
½ cup of your favorite BBQ sauce
2 heads of garlic (roast them first)
• Mix together all items [except beef] and simmer for 30-40 min, stirring often
• Let it cool
• Strain out garlic
• 2 or 3 days before cooking, inject 2 oz per pound [ I do this right through the vacuum sealed plastic the beef came in and cover the injector holes with duct tape]
• Refrigerate beef until ready to cook
• Reserve and refrigerate remaining marinade
• Heat grill to high, cut meat into 2 equal pieces with marinade
• Seal on all sides
• Cut heat to med/low
• Continue to bast and turn beef as necessary
• Cook to desired doneness
• I prefer to cook with a 50/50 mix of hardwood charcoal and regular charcoal, on a traditional Weber style grills… A gas grill works fine as well… It’s just a lot to harder clean up