Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

beef chuck underblade pot roast bbq

stevepstevep Posts: 10
edited November -1 in EggHead Forum
Ive got a beef chuck underblade pot roast im currently slow cooking for bbq. its about 7.2 lbs, cut into two equal size pieces. my original intention was to leave it on all night (started today at 1300) at about 220, cooking indirect with a drip pan, both sides on each side of a v-rack. Now im starting to doubt myself, should I let it go till tomorrow morning? my intention is to have pulled beef bbq. What do yall think? I prepared it using mustard and JJ's rub.

Comments

Sign In or Register to comment.