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Boneless Chuck Roast on the Mini

I had the day off from work today and my wife is going out with her girls tonight.  That means no compromising for dinner and no friggin' chick flicks for my Friday night entertainment.  It's all about me baby.  Just bought my fishing license, put the canoe rack on my truck, organized my fishing gear for tomorrow's fishing trip, and threw some beef on the smoker.   \m/   Once the chuck roast is finished, I'll FTC and hit the gym for leg day.  Then back home for pulled beef and some UFC.   :ar!

image


I'll post finished pix later today.  This was only a 2 pounder, so I doubt it will take too long.  Stay tuned...  :)



Comments

  • SmokeyPittSmokeyPitt Posts: 9,185
    That all sounds great, except I would skip leg day.  :P


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Dyal_SCDyal_SC Posts: 4,467
    edited August 2014

    haha  @Griffin and @jfm0830 used to give me a hard time about my skinny legs.  Not sure why they were so infatuated with them though.   :-?   


    Here is a progress pic when the internal temp was around 175 deg f.  I foiled it and then placed it back in the Mini until the probe easily slid in and out at around 207 deg f internal.  Now it's resting in the cooler for later.  Smells pretty good! 

    image


    I'll post some final pix later.  Making some Pulled Beef Sliders with white onions and horseradish sauce.   =P~

  • CtTOPGUNCtTOPGUN Posts: 345

     Seems an awful high IT to take a Chuck too. But I have not yet done a Chuck Roast on the Egg myself. Looking in to see how it came out.

     

       Jim

    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

       Jim
  • Dyal_SCDyal_SC Posts: 4,467

    @CtTOPGUN, I always hafta bring my boneless chucks to a slightly higher temp than I do my pork butts.  Beef can be a little tough to pull at 195 to 200ish in my experience with them.  205ish always seems about right for me (or at least when the probe slides in and out easily).  You kinda just have to feel it out.


    This one turned out pretty dang good.  Got some great bark and a really nice smoke ring.  The beef was nice and juicy too.  Topped the sliders with some Horseradish, Pickles and White Onions.  Had a Chopped Salad on the side. 

    image


    There's nothing quite like the combination of Smokey Pulled Beef and Horseradish.  =P~

    image

    image


  • RACRAC Posts: 1,688
    Nailed it! Outstanding

    Ricky

    Boerne, TX

  • Mattman3969Mattman3969 Posts: 7,079
    edited August 2014
    Awesome looking man meal!!! Pulled chuckies are my favorite pulled meat.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • MickeyMickey Posts: 18,115
    99.9 just need tots for 100% ^:)^
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SaltySamSaltySam Posts: 469
    I know what I'm doing tomorrow... Any rub on this? Cherry wood?

    LBGE since June 2012

    Omaha, NE

  • Que_n_BrewQue_n_Brew Posts: 577
    Nice Dyal SC. Great presentation.
    PROUD MEMBER OF THE WHO DAT NATION!
  • SGHSGH Posts: 22,777
    Looks like a winner to me. Way to show the potential of the mini my friend! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGHSGH Posts: 22,777
    I really like the plating as well. Good job all around!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • CtTOPGUNCtTOPGUN Posts: 345
     Final product looks great!
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

       Jim
  • stemc33stemc33 Posts: 3,567
    Nice!
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • Dyal_SCDyal_SC Posts: 4,467
    Thx guys! @SaltySam‌ , I used DP Cowlick Seasoning and Hickory wood. Normally I would have used Oak for beef, but I ran out. Time for a trip to Sportsmans Warehouse. :)
  • EATEAT Posts: 39
    Very nice! looks great!
    How long was the cook ?
    Charcol lasted ok on the Mini ?
    Thanks
  • Dyal_SCDyal_SC Posts: 4,467
    edited August 2014
    Thx, @EAT‌ ! It was a 2 lb chuck roast. I smoked it indirect for about 3 hours. Dome temp in the mini ranged from 250 to 300 deg f. Foiled the roast for the last 30 min of cooking and then FTC for about 1.5 hours. And there was plenty of coal... Still have some leftover that I snuffed out. :)
  • THEBuckeyeTHEBuckeye Posts: 3,522
    Can't cook today due to evening plans (SHMBO). 

    But, I know what's for dinner tomorrow!

    Thanks @Dyal_SC ;
    Suwanee, GA
    UNDISPUTED NATIONAL CHAMPIONS! 
  • Philly35Philly35 Posts: 717
    @Dyal_SC‌ What are you doing cooking beef? Your only suppose to cook chicken!
    NW IOWA
  • Dyal_SCDyal_SC Posts: 4,467
    @Eggcelsior‌ , there is a trainer at my gym that looks just like that. lol
  • tulocaytulocay Posts: 1,737
    Damn fine looking meal!
    LBGE, Marietta, GA
  • boochsr71boochsr71 Posts: 266
    Perfect!!!!

    Booch- from Medina, Ohio

  • anzyegganzyegg Posts: 1,104
    Looks like a delicious cook. I just got thru eating and I'm hungry again looking at this....
  • NPHuskerFLNPHuskerFL Posts: 15,681
    @Dyal_SC‌ Yes! Daddy likey! Very nice Sir!!! :-bd
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • cook861cook861 Posts: 870
    nice beef and buns, legs that another story
    Trenton ON 1 mbge for now
  • NPHuskerFLNPHuskerFL Posts: 15,681
    edited August 2014
    Dude! I'm still wkg and so freaking hungry. What the hell are ya torturing me for? Brilliant!!!!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Ladeback69Ladeback69 Posts: 4,199
    If you take it off earlier is like a pot roast? I have been thinking of doing a chuck or rump roast here soon.
    XL, WSM, Little Kahuna, Coleman RoadTrip Gas Grill

    Kansas City, Mo.
  • Dyal_SCDyal_SC Posts: 4,467
    @Ladeback69‌ , I'd imagine it being more like a well done steak vs a pot roast. I think of a pot roast being falling apart tender. Chuck roast can be a little tough cooked like a steak. But it can still be good as long as you slice thin against the grain.
  • Ladeback69Ladeback69 Posts: 4,199
    Dyal_SC said:

    @Ladeback69‌ , I'd imagine it being more like a well done steak vs a pot roast. I think of a pot roast being falling apart tender. Chuck roast can be a little tough cooked like a steak. But it can still be good as long as you slice thin against the grain.

    So cook it more at 300 to 350 to get a pot roast kind of feel. I may still have to try this.

    XL, WSM, Little Kahuna, Coleman RoadTrip Gas Grill

    Kansas City, Mo.
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