Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

Pulled Beef

QBabeQBabe Posts: 2,275
edited 7:57PM in EggHead Forum
Hi All...[p]I need some help with this one...I picked up a 5.25 lb. bone-in chuck roast and would like to do "pulled/shredded beef". I tried this once before and cooked it at 250° like a pork butt, and while it had very good flavor, it was a tad dry.[p]What are your thoughts on how long it will take? I am considering cooking it low and slow, maybe 250°, until it reaches something like 175°-180° and then wrapping in foil with a little beef broth to finish it out and keep it from getting dry.[p]Any ideas? Thanks...[p]Tonia
:~)

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