pulled pork cooked on the Cobb grill??? - Fiberglass RV


Reply
 
Thread Tools Search this Thread Display Modes
 
Old 04-27-2015, 07:30 AM   #1
Senior Member
 
Trailer: Casita 17 ft Spirit Deluxe 2007
Posts: 489
pulled pork cooked on the Cobb grill???

Has anyone used their Cobb grill to do a pork butt, to pull? I would like to try doing this with some hickory chips at the beginning of the process. What process, do you use, if you do? Do you do a dry rub, mopping sauce while cooking? Do you serve with a different sauce? Just waiting for a good sale to give this a try, so I thought I would learn as much as I could, about how I might attack this cooking project. Thanks. terry r.
__________________

__________________
Terry R. is offline   Reply With Quote
Old 04-27-2015, 08:03 AM   #2
Senior Member
 
Dennis mn's Avatar
 
Name: Dennis
Trailer: Scamp
Minnesota
Posts: 261
I've done it several times. Both in the Cobb while on the road, and in the Big Green Egg at home. The results are the same. Cook low and slow. I use a dry rub, then serve with a sauce. I have access to red and white oak for smoking, so I haven't used hickory in years.
__________________

__________________
1999 Scamp Fifth Wheel, pulled by a 2014 Nissan Frontier Pro4-X
Dennis mn is offline   Reply With Quote
Old 04-27-2015, 09:13 AM   #3
Senior Member
 
fusedlight's Avatar
 
Name: gary
Trailer: 16' 1998 Scamp
Minnesota
Posts: 672
Registry
Low & Slow is the trick for pulled anything. On my Cobb, rather than use a full load of briquettes I'll put in a half load an replenish. Use a dual-probe external thermometer and keep the topside down around 300F or lower. You're looking for a meat target of around 190F. One thing you could do to get things nice and juicy is to put the meat in a foil pouch, but open up the top for the start. Most of your smoke flavour happens in the first 1/2 hour anyway. Seal up the pouch to let the meat finish in its own juices.
__________________
fusedlight is offline   Reply With Quote
Old 04-27-2015, 09:45 AM   #4
Senior Member
 
Johnny M's Avatar
 
Name: John
Trailer: '71 Boler, '87 Play-Mor II
Deep South
Posts: 1,147
Quote:
Originally Posted by Terry R. View Post
Has anyone used their Cobb grill to do a pork butt, to pull? I would like to try doing this with some hickory chips at the beginning of the process. What process, do you use, if you do? Do you do a dry rub, mopping sauce while cooking? Do you serve with a different sauce? Just waiting for a good sale to give this a try, so I thought I would learn as much as I could, about how I might attack this cooking project. Thanks. terry r.
I have been smoking butts for about 25 years now but haven't used a Cobb grill or Green Egg...I used to use store brought types like the Brinkmann Smoke n Grill...these don't seal well so you have a lot of heat loss so you have to tend to the fire constantly to keep the temperature right, you can modify these types with fiberglass stove/oven seals to hold the heat better but I custom built a reverse flow smoker rather than upgrade to a store bought offset smoker...the difference is you get better and more even heat with a reverse flow type which you won't find in any store. I built mine out of tanks from a water heater and 11 guage mild steel. The inside has a baffle plate that makes the heat and smoke from the firebox travel under the cooking area to the opposite end of the smoker then rise up through an opening and travel back (hense the reverse flow) across the cooking meat then up the smoke stack on the same side of the smoker as the firebox. The key to telling a reverse flow from an offset smoker is the stack on a reverse flow is always next to the firebox and under the grill plate there is the solid baffle plate.

Anyway, the reverse flow smokers will hold heat very well if made properly (there is a formula for sizing the fire box proportionate to the smoker cook chamber and also the size of vents & stack) and the cooking temperature will remain very even over the length of the cook chamber where an offset smoker will always be hotter nearest the fire box and cooler to the opposite end...I can run my reverse flow all night with a full load of logs at about 225 degrees Fahrenheit.

The reason I am telling you all of the above information is this:

THE KEY TO SMOKING QUALITY BBQ IS TEMPERATURE, TIME AND SMOKE...A good quality smoked butt will be fall apart tender if cooked correctly rather than having to physically pull the meat apart with effort...you can cook one until the meat is cooked inside but it can be tough to pull apart...I cook mine slow at around 225 F for about 10-14 hours depending on how big the butt and it will fall apart every time...one key to buying your butt is the marbling, the more the better except I don't like huge amounts of solid fat on mine, about a 1/4" or so on the outside with good marbling. This marbling of fat melts as the roast cooks slowly and steams and tenderizes the meat giving it the fall apart quality. I have tried in the past cooking them for 4 to 8 hours and the quality is just not the same as 10-14 hours, I usually average about 12 hours on a medium size butt.

Anyway, hope this helps you out with your smoking....
__________________
Johnny M is offline   Reply With Quote
Old 04-27-2015, 12:43 PM   #5
Senior Member
 
Trailer: Casita 17 ft Spirit Deluxe 2007
Posts: 489
Thanks for the replies. Does everyone use foil at some point in the process to seal in moisture, or if you are cooking low and slow enough, is it not necessary? terry r.
__________________
Terry R. is offline   Reply With Quote
Old 04-27-2015, 12:58 PM   #6
Senior Member
 
Glenn Baglo's Avatar
 
Name: Glenn ( second 'n' is silent )
Trailer: 2009 Escape 17B '08 RAV4 SPORT V6
British Columbia
Posts: 4,369
I have cooked low and slow on the BBQ ( indirect ) with plenty of hickory chips for 4-6 hours and then let it cool, wrap tightly in foil, refrigerate and the next day it goes in the house oven for another 6-8 hours.
That way, I don't have to stay up all night to tend the BBQ.
__________________
What happens to the hole when the cheese is gone?
- Bertolt Brecht
Glenn Baglo is offline   Reply With Quote
Old 04-29-2015, 10:02 AM   #7
Raz
Senior Member
 
Raz's Avatar
 
Name: Raz
Trailer: Trillium 2010
Vermont
Posts: 4,058
Quote:
Originally Posted by Johnny M View Post

THE KEY TO SMOKING QUALITY BBQ IS TEMPERATURE, TIME AND SMOKE...A good quality smoked butt will be fall apart tender if cooked correctly rather than having to physically pull the meat apart with effort...

Anyway, hope this helps you out ....
yeah, it made me real hungry Raz
__________________
Raz is online now   Reply With Quote
Old 04-29-2015, 10:09 AM   #8
Senior Member
 
Name: Darral
Trailer: Scamp Standard 13' 2010
Tennessee
Posts: 1,443
Quote:
Originally Posted by P. Raz View Post
yeah, it made me real hungry Raz
AGREE WITH RAZ!!
__________________
Darral T. is offline   Reply With Quote
Old 04-29-2015, 10:56 AM   #9
Senior Member
 
Johnny M's Avatar
 
Name: John
Trailer: '71 Boler, '87 Play-Mor II
Deep South
Posts: 1,147
Quote:
Originally Posted by Terry R. View Post
Thanks for the replies. Does everyone use foil at some point in the process to seal in moisture, or if you are cooking low and slow enough, is it not necessary? terry r.
Foil is used to keep the meat from drying out, I have used foil in the past but found out that it is not necessary if the temperature is right, now if your smoker runs hot then yes you might want to use foil to keep it from drying out, also the dryness is affected by the marbling I spoke about, if you get a really lean cut of meat it will tend to be on the dry side as the less marbling a cut had the less steam and moisture is produced within the cut. Foil can be used to keep the outside from drying out in the later stages of cooking but keep in mind the foil will keep out the smoke which gives the bbq is unique flavor so the longer you cook with foil on the less pronounced your smoke ring will be...I generally like to see a good pronounced smoke ring of around 1/4" or so...
__________________
Johnny M is offline   Reply With Quote
Old 04-29-2015, 12:51 PM   #10
Senior Member
 
Dennis mn's Avatar
 
Name: Dennis
Trailer: Scamp
Minnesota
Posts: 261
I have never used foil when doing BBQ for the exact reasons that John stated. If you keep the temperature proper it is not necessary.
__________________
1999 Scamp Fifth Wheel, pulled by a 2014 Nissan Frontier Pro4-X
Dennis mn is offline   Reply With Quote
Old 06-10-2015, 06:28 AM   #11
Senior Member
 
Trailer: Casita 17 ft Spirit Deluxe 2007
Posts: 489
I tried the pork butt on the Cobb. Biggest problem is the ash in the bottom had to be dumped a couple of times and that meant the pork was not cooking during that short period of time, added to that was time needed to come back up to temp. Got tired or it all by the end of the day. I finished it off in the juices, I had collected during the time it was in the foil, still cooking.

All in all, it tasted very good, was finally tender and easily pulled. Would I use the Cobb again? Only to give it the initial smoke, then into a little roaster on a rack, where I can more easily monitor the cooking temperature.

I had coated it with mustard and then a homemade rub, letting it rest over night. After about 3 hours, I started basting it with a vinegar sauce I had, from Old Carolina. When it reached 165, I wrapped it in foil and let it cook until the thermometer said it was 225, but it was not
tender so I put it into the crockpot, with the juices.

I think I would have had better luck with coconut charcoal, but I wanted to use up some Kingsford I had. There would have been a lot less ash and I would not have had to add charcoal as often.

__________________
Terry R. is offline   Reply With Quote
Old 06-10-2015, 09:36 AM   #12
Senior Member
 
Johnny M's Avatar
 
Name: John
Trailer: '71 Boler, '87 Play-Mor II
Deep South
Posts: 1,147
Quote:
Originally Posted by Terry R. View Post
I tried the pork butt on the Cobb. Biggest problem is the ash in the bottom had to be dumped a couple of times and that meant the pork was not cooking during that short period of time, added to that was time needed to come back up to temp. Got tired or it all by the end of the day. I finished it off in the juices, I had collected during the time it was in the foil, still cooking.
I don't know that I have actually seen a Cobb grill, can you post a picture? Maybe I can offer some suggestions
__________________
Johnny M is offline   Reply With Quote
Old 06-10-2015, 09:53 AM   #13
Senior Member
 
Trailer: Casita 17 ft Spirit Deluxe 2007
Posts: 489
Here is a link about them. I love mine. I have made some very tasty meals. It is extremely versatile and great for 2-maybe 4 people. I even bake bread on mine.
About The Cobb Grill | Cobb Grill America
__________________
Terry R. is offline   Reply With Quote
Old 06-14-2016, 11:23 PM   #14
Senior Member
 
Name: Sylvio
Trailer: 1975 Boler
Quebec
Posts: 195
Allow me to comment even though I don't answer the question...

I had never heard about the Cobb grill before reading this but I am a pulled pork guy so I read with interest.

For me, pulled pork is work. I can it when pork shoulders are on sale. I probably use six or seven for one batch, or something crazy like that!

I'm going away fishing in the near future and share the meal preparation with the other guys. I'll take two or three jars of pulled pork and a bag of hamburger buns and voilà! I'll even bring a jar of my coleslaw as a side dish. Since everything has been properly treated, it doesn't use up fridge or cooler space. Perfect! I just need to make a roux with butter and flour to thinken it and I'm all set within minutes!

Back to the Cobb grill: the concept sounds interesting, but the reviews say it's a pain to clean. That might be a good discussion for another thread...
__________________

__________________
Uncle Cereal is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Looking 4 Grill Plate 4 Cobb Grill melissab Camp Cooking, Food & Recipes 2 07-01-2014 02:12 PM
Cobb Grill Sale Lil M. Camp Cooking, Food & Recipes 5 11-21-2012 11:08 PM
Cobb Grill sale... cpaharley2008 General Chat 4 07-20-2012 07:16 PM
Cobb Grill one day deal, WOOT Eddie Longest Camp Cooking, Food & Recipes 16 11-27-2011 10:01 AM
what my mom cooked ronsmith100 Camp Cooking, Food & Recipes 1 04-19-2009 04:05 PM

» Upcoming Events
No events scheduled in
the next 465 days.
» Virginia Campgrounds

Reviews provided by


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -6. The time now is 03:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.