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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

5lb chuck roast

BakemanBakeman Posts: 113
edited January 2012 in EggHead Forum
Smoked a 5 pound chuck roast today. Started with some hickory ( my favorite) had a drip pan with some Cabernet and water. 275 dome temp cooked for 10 hours to a internal temp of 205. Pulled off and rested for an hour. While resting the meat I made a pan gravy out of the drippings and the cab. I had to add more water and cab. The roast melted in your mouth and the gravy was great. My wife said that if I roll over during the night and she is not there she is downstairs drinking the gravy. Nothing better than the Egg.


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