🔥 The Ultimate Pit Beef Recipe for Your Backyard BBQ
/If you’re chasing that authentic smoky backyard flavor, this Wood Fire BBQ Pit Beef Sandwich hits every mark. Tender slices of beef cooked over a wood fire, topped with buttery garlic-fried onions, and stacked high on a toasted brioche bun — this is backyard barbecue at its finest.
The Story Behind the Recipe
This one’s inspired by the legendary Maryland pit beef stands you find around the Delmarva region. You know the ones — smoky, rustic setups along the roadside, where they slice the beef razor thin and serve it on a bun dripping with juices and flavor.
I wanted to recreate that experience in the backyard. So I fired up the charcoal, threw in some hickory for smoke, and cooked a bottom round roast the old-fashioned way — slow, hot, and directly over wood. The result? Tender, smoky perfection that’ll make you feel like you’re at a pit beef shack right in your own backyard.
Why You’ll Love This Recipe ❤️
🔥 Authentic Flavor: True wood-fired beef — smoky, juicy, and rich in character.
🥩 Perfectly Tender: Thin-sliced beef that melts in your mouth.
🧄 Garlic Butter Onions: Adds a buttery, savory kick that elevates every bite.
🍞 Brioche Bliss: Buttery toasted buns take this sandwich to another level.
🍻 BBQ Classic: A true Delmarva backyard essential for beef lovers.
Wood Fire BBQ Pit Beef Sandwich
🕒 Prep Time: 30 min 🔥 Cook Time: 2 hr 🧊 Rest Time: 30 min ⏳ Total Time: 3 hr 🥪 Serves: 10+
Ingredients
Beef
5 lbs Bottom Round Beef Roast
Olive Oil Spray
¼ cup Killer Hogs TX Brisket Rub
Garlic Butter Fried Onions
2 tbsp Minced Garlic
2 tbsp Unsalted Butter
1 Medium Sweet Onion (thinly sliced)
Toasted Butter Brioche Bun
Brioche Hamburger Buns
½ tbsp Butter per bun
Instructions
1️⃣ Dry the Roast Off: Pat the roast completely dry with paper towels. A dry surface is key to developing that crust and sear we all love.
2️⃣ Spray with Olive Oil: Lightly coat the roast with olive oil spray. This helps the rub stick and assists in forming a perfect bark.
3️⃣ Apply the Rub: Generously apply Killer Hogs TX Rub on all sides of the beef. Don’t hold back — this layer is where the flavor starts.
4️⃣ Fire It Up: Prepare your charcoal grill or wood fire for direct heat cooking. You want solid coals glowing with a few hardwood chunks mixed in for that signature smoky taste.
5️⃣ Grill the Roast: Place the beef directly over the flame, flipping often to sear evenly. This high-heat stage builds the crust and locks in juices.
6️⃣ Finish with Precision: Once the internal temperature reaches 120°F, remove it from the heat. Let it rest 30 minutes — this step ensures maximum juiciness and tenderness.
7️⃣ Garlic Butter Onions: In a cast iron pan, melt 2 tbsp of butter and sauté minced garlic over medium heat for about 2 minutes. Add onions and cook until golden and soft.
8️⃣ Toast the Buns: Wipe the pan clean, add butter, and toast your brioche buns face down until golden brown. That crispy butter crust adds a serious punch of flavor.
9️⃣ Slice & Serve: Thinly slice the beef against the grain using a sharp knife or meat slicer. Pile high on the toasted brioche bun, top with the garlic butter onions, and enjoy the taste of wood-fired perfection.
Additional Tips 💡
🔥 No Brioche Substitutes: The soft, buttery texture makes all the difference.
🥩 Don’t Overcook: Keep the beef under 135°F internal for ultimate tenderness.
🔪 Slice Thin: Thinner slices = more tenderness and better sandwich structure.
🌳 Wood Choice Matters: Use oak, hickory, or cherry for deep, smoky flavor.
🧈 Butter Toast: Never skip this — it’s the secret to a 5-star sandwich texture.
Why This Recipe Works
Cooking over wood fire gives you that bold, authentic smoke flavor that gas or oven roasting just can’t replicate. The bottom round roast becomes incredibly tender when sliced thin, while the garlic butter onions bring a rich, savory contrast.
The toasted brioche bun ties everything together — buttery, crisp on the outside, and soft inside. This is Delmarva BBQ at its best: simple ingredients, cooked with care, and bursting with flavor.
FAQ Section
Q: Can I make this without a wood fire?
A: Yes — use a charcoal or gas grill with wood chunks or chips for a similar smoke flavor.
Q: What are the best toppings?
A: Fresh horseradish sauce, thinly sliced onions, and crisp lettuce work beautifully.
Q: How do I slice the beef properly?
A: Always slice thin and against the grain — this keeps it tender and easy to chew.
Q: Can I marinate the beef first?
A: Definitely. A mix of vinegar, Worcestershire, and spices works great if you want an extra flavor boost.
Q: How do I store leftovers?
A: Store sliced beef in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of beef broth.