What!? Pitbeef on a smoker!?
Well, I used my new smoker but I didn't "smoke the beef." Just charcoal in the charcoal basket; no smoke wood.
I absolutly love my new UDS (minus a few hiccups such as handle paint flaking off and a little lid rust). It holds temp like a beast.
Bottom rounds were on sale so I tossed one on the UDS. 300 degrees F for about 2 hours. 1 flip an hour in. I let it rest for about an hour then sliced it thin. I also used my meat slicer to slice some onions real thin.
I've made pitbeef before on the charcoal grill and even on my rotisserie. However, the UDS provides the unique flavor that you get at fairgrounds here on the east coast. The UDS allows the drippings to land right on the coal and give a bit of that rustic extra smoke char flavor.
Now I know technically Pitbeef is made by grilling it, but to me a 300 degree direct heat for a couple of hours is pretty much going to do the same as a 450 degree heat for 45 min, especially when the beef is sitting over direct heat. It worked well.
This tasted great!