Another CCPB


 

Gene Brownson

TVWBB All-Star
I just did another one of our now many favorites (sometimes hard to choose), although I think what ever you're hungry for at the time is a favorite. I think the CB rotisserie and the 22" WSM are two of my favorite toys to play with. Thanks to Jim for the heads up on the CB and all of you on the WSM. I used some of the LW's bold rub I put together on a 3# bottom round. We usually just use S&P but thought we'd swing for the fences this at bat rather than just trying to get on base, that's what this is all about right? So, I fired up the WSM with the left over lump from the fattie cook and got this ship a cracken! I rubbed the beef with some W's bold and let set in the fridge over nite then applied more today just before game time.

Meat on, CB a rollin and we have lift off.


I fired up the double deuce kettle for some 3 cheese Italian sausages. This too was light with some leftover lump from the fattie and a couple of pieces of KB

These will be saved for some supper later this week, and done.

After about an hour and a half the beef was ready, 140. I was wrapped in foil, then wrapped in a towel and placed in a cooler for about another two hours to rest.


This turned out really great although my lazy butt refused to retrieve the meat slicer from the basement and proceeded hand slice.


I'm not sure if it was the slicer, or the lack of a slicer but the cuts were tough. I'm thinking the rest of this is going to be chopped into small pieces and I'll definitely make the trip down stairs to get A SLICER!!

Thanks for looking, and I hope you all have a FAN TAST IC week!!
 
Roast ans sausages looks really good Gene!!! My experience with these types of roasts, the thinner the slice the better. It should be better tomorrow too after it has time to cool and you make a cold beef sandwich with it. It won't be any more tender it just seems to be easier to bite once it cools down a bit.
 
Looks really delicious Gene! Bottom round is normally (for me) a tougher cut of me so I will
slice it almost paper thin (with my slicer) and that seems to work for the toughness. Temperature it looks like you
pulled it at the right temp. I usually go 135 to 140 and no higher! Great Charm City Pit bro!
 
I have a buddy that does that pit beef on his Vision (his wife is from Baltimore). I've yet to try it but he is addicted to the stuff. Sounds like you, too.
 
Cool...I haven't seen many posts on pit beef ever since I joined TVWBB, so seeing this is a treat. My wife has a friend from Baltimore whom I've promised to make pit beef -- I hope my first attempt comes out as nice as yours, Gene.
 
Terrific cookin' Gene!
I agree with others, paper thin is the way to go.
my slicer is downstairs, and I have a lazy streak too.
 
Cool...I haven't seen many posts on pit beef ever since I joined TVWBB, so seeing this is a treat. My wife has a friend from Baltimore whom I've promised to make pit beef -- I hope my first attempt comes out as nice as yours, Gene.

Jerome, if you want some how to's and what nots PM me and I'll share.
 

 

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