Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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 this weekend...

doubleapexdoubleapex Posts: 61
edited 4:20PM 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

  • AZRPAZRP Posts: 10,116
    You might want to consider cutting it down to two or three pieces to speed up the cooking. I did two 4 lb chunks the other day. Took 3 hours to reach 160° then about another two hours in the covered DO to reach 205°. Then I shredded it and put it back in the DO with BBQ sauce and smoked it uncovered for 90 minutes. Pretty much like Clay's method without the bacon. -RP
  • LFGEnergyLFGEnergy Posts: 618
    Love the idea of the chipoltes and adobo. AZRP, When you put meat in Dutch Oven to 205 internal, did you let egg temp rise (thinking 350) or maintain at the 250???

    This is how I am spending Saturday...with beer....and meat...and really great french bread for sams!!!
  • doubleapexdoubleapex Posts: 61
    @AZRP

    I was going to cut it in half--hopefully that does cut down the cooking time.

    So you think 5 to 6 hours is enough time?


    @LFGenergy

    The chipotle and adobo will make this more like a barbacoa--for shredded beef tacos and burritos. Should be good...I hope. :)
  • LitLit Posts: 4,103
    I did (2) 4+ pounders a couple weeks ago and it took around 7 hours. Once they go in the dutch oven the temperature rises quickly. Mine went from 160 to 205 in 2-2.5 hours. I kept the temperature at 250 even once they went into the dutch oven.
  • AZRPAZRP Posts: 10,116
    I took it up to about 300°. -RP
  • AZRPAZRP Posts: 10,116
    I'd figure on about 8 hours, I preheated the DO in the oven to speed things up. -RP
  • LFGEnergyLFGEnergy Posts: 618
    How many chipotles are you planning on using? I opened my first can of Chipotles a month or so ago, and was surprised how spicy they are. Much more than I expected.

    Thinking I may just chop fine for dutch oven, rather than puree. Also thinking some onions, and garlic, in addition to adobo.
  • doubleapexdoubleapex Posts: 61
    here's the shopping list I gave my wife haha

    Vegetable oil
    White vinegar
    5 large yellow onions
    2 bay leafs
    1 large can of beef broth
    3 heads of garlic
    Fresh ground Cumin (if possible—but in a jar otherwise)
    Mexican oregano
    A few whole cloves


    (picked up the chipotles earlier in the week...was going to use 4 small cans, which equals about 2 cups worth) ...for 10lbs I figured that would work.

    Since there's so much meat, and I figure the heat will mellow out a lot.
  • doubleapex. 

    How did your cook work out?  I plan on doing a 9lb chuck roast this weekend and wondering if 8 hours is what I should plan on if I cut it in half like you suggested you were planning.

Sign In or Register to comment.