Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our
Smoking Basics Publication
. For delicious recipes, try Justin Moore’s
, Greg Bate’s
BBQ Dr. Pepper Chicken
, Bobby Flay’s
or Dr. BBQ’s new
Maple Brined Pork Chops
. Need dessert? Finish off your meal with some
. Get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I tried the 3/1/1.5 last weekend on a fat rack a pork ribs. The results were outstanding. Meat so tender I could cry. Looks like Tony Roma's will be seeing much less of me. Now if I could only get the brisket down.[p]Dec
I have done several in the past. In the submitted recipe section, Buckaroos Brisket will give you a good starting point. I take mine up to an internal temperature of 200 degrees. At 200 they are quite easy to pull, but not as easy as pork.
Dec, glad the ribs turned out great! Sometime instead of brisket, try an English cut chuck roast - at 200 degrees it pulls as easily as pork. Mix it with a little BBQ sauce and the result is great pulled BBQ beef sandwiches. Good luck![p]A word of caution - at 200 degrees internal pull it, don't try to slice it - it will just fall apart.
Pulled Beef BBQ
Gfw,[p]That looks very good. I may make one for our company Thanksgiving potluck. I guess you would eat it in the same manner as pulled pork. Cheap white bun, sauce and coleslaw optional.[p]Dec
Dec, something like in the picture - simplicity! :~}[p]
Powered by Vanilla