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Pulled Beef

GreendriverGreendriver Posts: 128
edited November -1 in EggHead Forum
I know a lot of us are use to pulled beef now, but I did some again yesterday and it was better than the last ones I did. These are about 3 ½ lbs usda choice chuck roast. I had seen or read about inserting lard into dry meat and thought that might be a better option than covering with bacon, since that kinda gets in the way of forming a bark on the meat. After inserting the fat back all over using a small tipped tomato knife, I injected a mixture of J. Fleemans steak sauce, apple juice and a little bbq sauce. The sauce is something new I have called Southern Roadhouse BBQ Sauce (Hot). EVOO and heavy with another new product I have called Happy Holla BBQ Rub. Got it on at 1:30 indirect with about 2 cups broth & 1 cup apple juice in the drip pan, set the guru for ramp mode to 185 internal and cooking temp at 225.

The beef finally reached the 185 I had set the guru on at about 10:00 or about 8 ½ hrs after they first went on, so I wrapped in a double layer of foil and continued to an internal of 200 (it would better I think at 205 or more, but I was sleepy and wanted to go to bed) and they hit 200 at 11:30 (10 hrs). I left out earlier that I used some of my new Cabernet Wine soaked oak chips to start the cook. I will post some pics tonight of it being served on sammiches as I’m proly gonna still be too tared to do more than that. I really love doing this and the next time I plan to do one thing different and that is, make sure my drip pan is a deep one and filled full enough with beef broth, apple juice, etc to not go dry. I would like to have been able to have used the drippings last night to put about a ½ cup in the foil and also use about a ½ cup to thin the bbq sauce as I really like my sauce thinner since I always offer it on the side. Another tip I got from somewhere that I always use when doing pulled beef, brisket, or PP is to sprinkle some of your rub over it in the serving tray and pour any of the remaining drippings over it and if you don’t have any make up some broth (this is one reason I want to make sure I got drippings left next time). One mo thing - them little lard slivers didn't cook away like I thought, which is proly a sign I should have went on up to 205 or maybe even 210. Anybody ever done beef till the internal was that high?
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