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Making a chuck roast today

robnybbqrobnybbq Posts: 1,817
edited August 2012 in EggHead Forum
Wife is picking up a 4 lb chuck roast now. Plan is to cover the roast with dizzy pig cowlick or butt rub and put on the egg at 225 grate thanks to the new Maverick. Mixin in some hickory chunks/chips.

Let it go to 160 then remove put in a pan with a little beef broth and cover. Back on the egg at 250 grate until the roast hits 205. Let sit for 1/2 to 1 hour ( depending on finish time) then pull it apart.

What do you think? Anything I should tweak?

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Looks like a good plan. I do them very similar and always get good results. I think i prefer over pulled pork.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Sometimes with the chuck you'll need to go higher than 205 to make it easily pullable... Make sure to check for tenderness, don't assume when it hits a certain temp it's ready...
  • BuckeyeBobBuckeyeBob Posts: 651
    edited August 2012
    I've done mine similar but instead of pan, I have wrapped in foil with the beef broth and then also added red pepper, fresh jalapeños and onions cut up. These are really good mixed in with the beef.
    Clarendon Hills, IL
  • tazcrashtazcrash Posts: 1,851
    edited August 2012
    Sounds like a plan. Love chuck roast.
    Ive foiled and put in a pan to keep the juice. But i also injected with a stubs marinade.

    Good luck on this. And I agree with Quinn, I've pulled at 205
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • robnybbqrobnybbq Posts: 1,817
    On for about an hour so far at 230 steady.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • Sounds good to me.

    If you haven't tried already, definitely try chuck burnt ends. 
  • SteveWPBFLSteveWPBFL Posts: 1,284
    Made one a few daze ago, removed it from the Egg at 180F internal temp and sliced it up. Wife said she's off red meat but made an exception 'this time'!!
  • ChokeOnSmokeChokeOnSmoke Posts: 1,790
    Sounds like an interesting plan but a lot easier to just leave it on the grid the whole time until it reaches your desired temp/doneness (205-215) for pulling.  This is the way I've always done it.
    Packerland, Wisconsin

  • robnybbqrobnybbq Posts: 1,817
    Won't that take a much longer time??

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • ChokeOnSmokeChokeOnSmoke Posts: 1,790
    edited August 2012
    Won't that take a much longer time??
    Good question, I'd say probably yes.  But I like to get a crusty exterior, just like I would with pulled pork (I do them exactly the same way, except for getting beef to a little higher finishing temp). I shoot for 235-250 grid temp.  

    I'm doing a big clod tonight, I'll let you know (how much time per pound) it takes tomorrow after I pull it off.

    Packerland, Wisconsin

  • robnybbqrobnybbq Posts: 1,817
    Still going. Up to 138 after about 3+ hours and has stalled there for now. Got the egg up to 250. The smell coming out of the egg is SWEET.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • lousubcaplousubcap Posts: 6,916
    Still going. Up to 138 after about 3+ hours and has stalled there for now. Got the egg up to 250. The smell coming out of the egg is SWEET.

    Sounds like this will be one of those home-runs.  Enjoy as I know you have had a few challenges with the BGE but your perseverance should be rewarded with this cook.
    Louisville   L & S BGEs 
  • robnybbqrobnybbq Posts: 1,817
    Temps dropped to 210. Meat at 145. Try to get back up to 250. Have had the bottom vent about 3/4 inch to 1 inch open. Dw petals open and only showing 235 for about a 1/2 hour. According to other posts this should be over 350-400 but who knows.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • ChokeOnSmokeChokeOnSmoke Posts: 1,790
    edited August 2012
    If temp continues to drop, I'd check the charcoal grate holes.  It's the #1 reason why temps drop during a cook.  They get clogged with ash.  Take a coat hanger or something similar and poke up through the bottom vent into the grate holes.  Should take care of it.
    Packerland, Wisconsin

  • robnybbqrobnybbq Posts: 1,817
    And at this rate it looks like maybe this will be lunch tomorrow instead. sucks as we have people coming for dinner. About to cancel or go get some burgers for the Weber gasser.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • robnybbqrobnybbq Posts: 1,817
    Well an hour ago we teaches 160. Took it off the egg and into a foil pan covered. Temps are climbing allot faster now. We may eat by 8.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • robnybbqrobnybbq Posts: 1,817
    Ok.



    WIN!

    Amazing. I can actually cook on the egg. Guests loved it as well. I now like pulled beef over pulled pork. I want to make another right now as I did not make enough for allot of leftovers. I enough for a sandwich.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • lousubcaplousubcap Posts: 6,916
    Great results-congrats on the home-run.  Make some notes so you replicate the next time.
    Louisville   L & S BGEs 
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