Chuckie

Rascal

Kinda quiet here so I'll pose a question. I've got a beautiful, chuck roast (if there is such a thang) for the Egg tomorrow and want to see if I've got it right. 250 dome until it reaches 140 internal and then into a foil covered pan with beer until about 220? I'd like to pull it and wonder if I'll need to get it out of the foil & beer towards the end so the bark won't be soggy. Any hep from ya all wood be delicious!

TIA, Rascal

fishlessman

i wrap at 170/180, add seltzer water and a vinegar based sauce, and cook to an internal of 205/210 till it passes the test. then into the cooler for an hour or two doesnt hurt

Rascal

Thank you, and all who sent the E-mails! 8 - )

Rascal

Richard Fl

Here is a popular recipe.

Beef, Roast, Chuck, Pulled, BBQ, ClayQ's


INGREDIENTS:
3 Choice chuck roasts
10 Strips of good bacon
1 cup About a cup of tomato based BBQ sauce
1/3 cup Real maple syrup
2/3 cup Water
1 Tbs Dizzy Pig Cow Lick
3 Tbs Peanut oil




Preparation Directions:
1 Set the beef out on the table and rub with peanut oil and then spice, (Dizzy Pig Cow Lick).
2 Fire up the egg and stabilize at 250 degrees dome. Be prepared for an 8 hour cook. Set up is indirect, platesetter feet up, grid on platesetter, drip pan and v rack on grid. At this time leave the grid off.
Cooking Directions:
Stage one;
1 Set beef on v rack in pan with a little water or beer in pan. Lay bacon on top of beef. Lift platesetter enough to throw a handful of hickory chips on burning lump. Place grid in egg and set in the pan with beef. Cook for about 5 hours and when beef is 160 internal remove from egg.
Stage two;
1 In a No.12 Dutch oven, oil inside with peanut oil, remove bacon from beef and lay across bottom of Dutch oven. Carefully lift beef off of rack and place in Dutch oven. Pour the maple syrup and water over beef. Making sure the meat probe is inserted in the meat, put the lid on and return to the egg and set on top of platesetter after removing grid. Be careful not to have the dome temp over 250. Cook for about 2 hours, until beef is 215 internal and remove from egg.
Stage three;
1 Set the beef out on a tray to rest while you drain the beef juice from the Dutch oven into a container. Place the container in the freezer to chill so that you can skim off the fat later. Discard bacon. Trim any fat you find on the beef and start pulling with a fork. Remove gristle and fat as you pull. Return pulled beef to Dutch oven and add your favorite sauce. Taste test. Now skim fat from juice and return juice to the beef. Taste test. Ok, let’s go back to the egg. Lift platesetter and throw hickory chips on burning lump and return Dutch oven to smoke with the cast iron lid off. Cook for about 1 and ½ hours. Maintain a dome temp no higher than 250.
Special Instructions:
1 Stir and serve on soft hamburger buns with pickles on the side. This is a treat that brings together great beef flavor, sauce and hickory smoke. Let’s eat!


Recipe Type
Dutch Oven, Main Dish

Recipe Source
Author: Clay Q croberts@new.rr.com

Source: BGE Forum, ClayQ, 03/06/06

thirdeye

Taking it off the pit at 140° might be a little soon. Try 150°-160° if it has some good color. Beer and broth work well together, it doesn't take much in the pan, you just want to braise it. Removing the foil or lid toward the end will firm up the bark some.





This is a visual of something close to a Clay Q style that Richard posted.