In comparison to other barbecue recipes, Baltimore-style barbecue beef has a relatively simple spice rub.
To compensate for that, the amount of time the rub is applied to the meat is increased from overnight to at least a full day, if not three.
To make the spice rub, just combine two tablespoons of seasoned salt with a tablespoon of sweet paprika, plus a teaspoon each of garlic powder, onion powder, and dried oregano.
Finally, add half a teaspoon of freshly ground pepper and mix well to combine.
Once that's completed, thoroughly coat the surface of your meat and press the spices into the flesh, wrapping in plastic wrap and letting it rest in the refrigerator for the previously mentioned length of time.
After your meat has fully developed its flavors, it's time to light the grill (it's also a good idea to let your meat sit out as you do this so it can warm to room temperature before you cook).
Fill the grill halfway with charcoal and light it.
Once it begins to smolder, place chunks of wood near the center of the charcoal, covering with more charcoal followed by the grill grate.
Close the lid and let the heat and smoke build up inside until you're ready to grill.
Once your grill has reached a high temperature (around 450 degrees Fahrenheit or more at the beginning of cooking), lay the meat onto the grates.
Unlike with most things you grill, it's a good idea to turn the meat often (every five minutes or so) to ensure even searing and to prevent any one spot from overcooking.
Add more charcoal or wood as needed to ensure a hot, smokey fire.
For rare meat (how this dish is traditionally served), you'll look for an internal temperature of about 120 degrees Fahrenheit, though you can of course adjust to the level of done-ness of your choice.
When the meat has reached the temperature of your choice, remove it from the heat and take it inside to rest.
Tint the beef loosely with aluminum foil and allow it to sit undisturbed for at least five minutes, though longer resting times are better.
As your meat rests, take the opportunity to toast your rolls or bread using the grill.
Wait for the fire's temperature to drop some, then lay out your rolls or bread onto the grates.
It won't take long to toast, so be vigilant.
Toast both sides for roughly ten seconds each, adjusting the toasting time as needed for darker bread while avoiding burning.
This step is optional, but for the true Baltimore-style barbecue experience, your beef sandwich won't be complete without toppings.
Smear one side of your bun or bread with mayonnaise, then do the same to the other with horseradish sauce (you could combine both into a single sauce and use it for both pieces if you wish).
Thinly slice a while onion and a tomato, placing them on the top bun or slice of bread in preparation for the meat.
After you've prepped the buns or bread with the toppings, you can finally cut the meat. Slice the beef as thinly as you can with the grain.
The goal is slices thin enough that they could be cut with a deli slicer.
Place a healthy handful of beef slices onto the bottom bun or slice of bread and top with the complimenting piece, plating your sandwiches and preparing to eat.