Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Old Dave on July 24, 2017, 06:52:17 AM
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I did this cook on the Cobb Grill and it came out well although it did take longer than I expected to get the beef done enough to pull like a pork butt.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0669.jpg)
I prepped my 2-1/2 pound chuck roast with some worcestershire sauce, kosher salt, and butcher cut black pepper. I also placed a probe in it as I needed to keep track of the internal temperature as I wanted it off of the cooker at about 170F internal for this first part of the cook.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0670.jpg)
I started with about 19-20 all hardwood briquets and had to add twice during this slightly over 4 hour cook at a fairly high temperature. The first time, I added 4 more briquets and the second time I added 5 more briquets.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0671.jpg)
The meat going on the Cobb and this part of the cook took about 2 hours.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0672.jpg)
My pepper mixture consists of green bell pepper, red smoked bell pepper, jalapeño peppers, red onions, a few cloves of garlic, Worcestershire sauce, about 12 oz beef broth with some "Better Than Beef" broth seasoning.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0675.jpg)
Had a couple off showers during the cook and I had to rescue my transmitter by placing it into a freezer bag to keep it dry.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0676.jpg)
The chuck roast ready to come off with an internal of about 170 degrees.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0677.jpg)
The roast beef and peppers just going on the Cobb after the first part of the cook.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0679.jpg)
After the meat was about done on the first step of this cook, it went into the pan with the peppers. It was in with the veggies for about 2 hours and 10 minutes or until I had an internal of about 212F degrees. It does need to go to this higher temp so it can be pulled like a pork butt.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0681.jpg)
The meat pulled perfectly and has a nice smoke ring.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0682.jpg)
I pulled the beef and mixed it back in with the peppers.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0684.jpg)
Sandwich was made with a generous portion of the peppered beef, two slices of Swiss cheese, mayo, and some horseradish. Served with some chips, tomato slices, and a deviled egg.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_0687.jpg)
Another nice lunch off of the Cobb Grill. We also love this treat over pasta or brown rice.
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Looks great Dave, I'll have one!!! Don
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Ill take 2 Dave! Looks Great!
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I'll take two also.
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Man, another great sandwich.
And I sure like the idea of serving it over rice.
Sounds like a great cook.
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Looks soooo good, I would love a sammie with that good looking pulled beef.
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Dave, that looks delicious.
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Dave, that looks delicious.
X2!
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Now I sure do like that. Nicely done. :thumbup:
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As usual, Dave, you hit it outta the park ! ! !
BD