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ClayQ or anybody else - does beef have a plateau?

RRPRRP Posts: 21,916
edited 9:57PM in EggHead Forum
IMG_0280.jpg
<p />This are 2 nice chuck roasts totalling 7 pounds. I'm 4.5 hours in to my first pulled beef pursuit to the recipe ClayQ posted back in March. The GURU has kept the temp at a perfect 250 and all seemed to be progressing fine. Then the internal temp hit 149 and hung for 30 minutes and it is now hanging at 150. Does beef plateau the same as pork - but just at a different temp? and for how long? BTW I have the ramp mode turned off and a second wireless is confirming the GURU's reading.[p]
L, M, S, &  Mini
And oh yes...also a 17" BlackStone gas fired griddle! 
Ron
Dunlap, IL
Re- gasketing AMERICA one yard at a time!

Comments

  • fishlessmanfishlessman Posts: 22,867
    RRP,
    it platues at a lower temp than pork. ive seen it do this in the high 130's-145 range. when ive cooked these in the past ive wrapped them at about 170 and cooked them to the low 200's

  • RRPRRP Posts: 21,916
    fishlessman, thanks - since I posted the temp has moved to 152. The next stage of the recipe is going into a covered cast iron Dutch oven for 2 hours to take temp up to 215 before pulling and back for a final hour of smoking uncovered. BTW are you headed to the eggfest?

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • fishlessmanfishlessman Posts: 22,867
    RRP,
    wish i was, looks like it would be a blast, one of my customers has me working thru the weekends till the end of the month : (

  • Clay QClay Q Posts: 4,435
    RRP,
    Your looking good and right on target!
    Clay

  • RRPRRP Posts: 21,916
    Clay Q, it has now been 6 hours and the temp is 158. Think I'll move to stage 2 Dutch oven...

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Clay QClay Q Posts: 4,435
    RRP,
    Your good for stage two. Man, I can almost taste the beef BBQ already! Check your e-mail.
    Clay

  • RRPRRP Posts: 21,916
    IMG_0282.jpg
    <p />OK - now it's in the Dutch oven along with a diced peeled delicious apple, maple syrup and water. As it turns out my Lodge oven that I've had for 4 years but using for the first time ever today is only an 8 quart so the 7 pounds of roast is a snug fit - yowser the GURU is biting down and has the internal temp up to 165 already! Good eats on the way!!!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • RRP,
    Please post the recipe, or a link to it. Thanks. This looks much too good not to try.

  • RRPRRP Posts: 21,916
    PeterInSeattle, here you go. Funny that you being in Seattle asking for it because the sauce I'm using in it has a Seattle connection. See this site as well:
    http://biggreenegg.com/archives/2001/messages/70392.htm

    [ul][li]Clay's Pulled Beef BBQ[/ul]
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • RRPRRP Posts: 21,916
    IMG_0286.jpg
    <p />It got too late for me to post the third stage picture last night so here is the pulled beef going in to the last hour of hickory smoke. Thank you, Clay for your recipe and your help via email! That meal is a keeper!

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
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