“Head of beef” is a term that Big Bob used to describe his favorite cut of beef, the top round. This lean cut is taken from the top portion of the back leg and weighs around thirty pounds. When Big Bob began serving top round in the restaurant, he raised his pit lids to the ten-inch clearance needed to fit this enormous hunk of beef into his cooker. With a sixteen-hour cook time, Big Bob’s head of beef roasts slowly overnight on the pit next to the pork shoulders. This gives the simple seasonings time to meld with the natural flavor of the beef. Two things are needed when trying Big Bob’s original beef recipe at home: a sturdy grill and a large crowd!
Recipe information
Yield
serves 60
Ingredients
Preparation
Step 1
Double a large piece of aluminum foil and place the beef in the center, fat side down. Pour 2 cups of water over the beef while lifting the edges of the foil to trap the water. Season the beef generously with salt and pepper. Wrap the aluminum foil tightly to cover the beef. Cut a three-inch square hole in the top of the foil (this will allow the smoke to flavor the meat while the foil traps the moisture and juices).
Step 2
Build a fire in the cooker with sticks of hickory. Burn the wood until a bed of coals is created. Add logs to the coals as needed to reach and maintain a temperature of 250°F. Place the wrapped beef in the cooker and cook over indirect heat for 16 hours. When the beef is tender and reaches an internal temperature of 190°F, peel the top of the foil back and mop the beef with Big Bob Gibson Bar-B-Q Vinegar Sop Mop.
Step 3
Let the meat rest undisturbed in the foil for 1 to 2 hours before serving.
pitmaster’s tip
Step 4
Placing whole logs on top of a bed of coals is referred to as “banking the fire.” This extends cook times at a low temperature and especially comes in handy when no one will be around to tend the fire. Laying logs directly on top of coals prevents air from circulating under the wood and creating large flames, which would make the wood burn too fast. Banking the fire will cause the logs to smolder and hold a steady low temperature all day or night.
Cooking Method
Step 5
Indirect heat
Suggested Wood
Step 6
Hickory
