- 1 Hour
- 1 Hour 15 Minutes
- Makes 12 - 14 Sandwiches
- In a small bowl, mix together the salt, black pepper, the garlic powder, the smoked paprika, the dried oregano, and the cayenne pepper.
- Rub the beef with the spice mixture and let it absorb the spices for about 30 to 45 minutes.
- To prepare a Maryland style “pit” beef, you’ll use a charcoal grill, and you’ll want to prepare a high heat side and a low heat side. Most of the charcoal needs to be under one half of the grill, leaving the other side available for grilling with indirect heat. Start off the roast on the hot side of the grill and sear all sides for 3 to 4 minutes each.
- After you’ve seared all the sides, move the roast to the other side of the grill (for low/indirect heat) and close the lid.
- Continue to cook the beef, turning once or twice, until the internal temperature reaches 140 degrees Fahrenheit. This should give you a medium doneness. If you prefer well-done or medium-rare, adjust accordingly.
- Remove from the heat and let the beef rest for about 20 minutes before you slice it (very thinly).
- Serve the slices of beef on the rolls along with the horseradish and the onions.