Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Pulled Beef this weekend...

doubleapexdoubleapex Posts: 61
edited November -1 in EggHead Forum
Hey guys,

I'm planning on doing some pulled beef this weekend for my bro-in-laws bday party. I put an order in with the butcher for a 10lb chuck roast.

I plan on smoking at 250 or less (with pecan and oak) until internal hits 160.

Then...to the dutch oven on the grill for the remainder.

I plan on doing this in more of a mexican style--with the braising liquid to include a puree of chipotle peppers in adobo sauce.

Any tips/suggestions?

I figure I need at least 10 to 12 hours to complete the cook. What do you guys think??

AA

Comments

Sign In or Register to comment.