It is a little known fact in the Baltimore area that pit beef is a regional thing. You won’t find it much, if at all in, Virginia or Pennsylvania. This article from the New York Times explores the subject in detail.
One of my favorite places for pit beef is Fast Eddie’s in Fallston, MD. I like mine cooked medium, with onions, horseradish, and barbeque sauce, on a kaiser roll. Fries or onion rings, and coleslaw are the standard accompaniments. I have yet to venture is to making my own, but when I do, I’ll share the results.
Craig Bowser 