Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

pulled beef

fishlessmanfishlessman Posts: 15,943
edited November -1 in EggHead Forum
<p />ive been doing pulled beef from chuck roasts cut from the roll,when its cold outside you need a long burning lump and if its wicked good keep it guarded.
cowlick rub, frenches mustard, and some sugar, roast was 7.5 pounds cut from a roll that weighed 22 pounds
rub then mustard then more rub, cover the top with some sugar
cooked indirect over a pan full of guinness at 225
when internal hit 170, i removed the roast, covered with foil and added some liquid in the foil, seltzer and a vineger hot sauce
when it hit 205 internal it was placed in a cooler for about 1 hour then pulled.
abe eats well, pulled beef is definately one of my favorite cooks


Sign In or Register to comment.