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What to cook for a 6 hour smoke?
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robnybbq
Posts: 1,911
On Sunday I am have a few people over for the late football game (JETS - I know I know). I will not be home until late Saturday night so I wont be able to do an overnight.
I was thinking of lighting the Egg around 7:00 AM and I want the food ready around 2. What can I cook?
I have done pork spares and baby back ribs and they come out OK but looking for other choices.
May do some wings if I have time/room on the Egg.
I was thinking of lighting the Egg around 7:00 AM and I want the food ready around 2. What can I cook?
I have done pork spares and baby back ribs and they come out OK but looking for other choices.
May do some wings if I have time/room on the Egg.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
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You could do a 3-5lb chuck roast and do pulled beef sammies. They are awesomeKeepin' It Weird in The ATX FBTX
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What is internal temp for beef Sammie's?
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I mean pulled beef?
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do them at 260 grid (275-300 dome) for 1-1.25 hrs per lb and that should get you closeKeepin' It Weird in The ATX FBTX
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I always use Clay Q's recipe when doing pulled beef. It is always on the money.
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Man, Clay Q's recipe looks awesome. I have a couple of dumb questions. I don't have a Dutch oven. It says at the bottom you can use a double layer of aluminum foil. Does he mean to wrap them in foil, or just set them on or in foil, dual layered. I use the Aluminum pans similar to what he has in the picture. Can I just put them in one or two of those? Also, what do you do with the bacon after step two. Just pull it with the beef and leave in in there when you put it back on for the last step.
But my main question is what is the best way to cook if you don't have the Dutch oven??
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I use a dutch oven, but an aluminum pan should work also in that stage.
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I did a pulled beef (chuck roast) about a month ago and it was awesome but the 4/5 lber took ~10 hours and I put it a pan with beef broth/onions when it reached 160 (~7 hours in).
I would love to do that this weekend. Would maybe 2 or 3 3lb chuck roasts work better or will the meat come out tougher with a smaller roast?
Or can I do 2 4lbers in 6 hours? Including cool down time. Once the game starts I do not want to be cooking anymore.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
why not abandon smoke ,and just go for a nice pork loin (not tenderloin).Good eatsBx - > NJ ->TX!!!All to get cheaper brisket!
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nothing better then pulled beef
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Oh and I should have mentioned a little on the cheaper side.
Do you think I could cook the chuck roasts in that short of time? maybe at 275/300 dome? Or will that ruin them?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
robnybbq said:Oh and I should have mentioned a little on the cheaper side.
Do you think I could cook the chuck roasts in that short of time? maybe at 275/300 dome? Or will that ruin them?Keepin' It Weird in The ATX FBTX -
I recall (no pics-never happened) doing around a 3# chuck roast for pulled beef and did a ba$tardized Clay Q method (leaving out the sauce refinement on the tail-end) using the bacon and foil in a pan after around 160*F in the meat to 210*F and it was great-took about 5-6 hrs. Search big green egg and pulled beef and you will get a few links that you can cut-and-paste.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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