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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pulled Beef - 16 lbs!

ChokeOnSmokeChokeOnSmoke Posts: 1,674
edited August 2012 in EggHead Forum
We'll, the clod started out at 16 lbs., anyway.  Ended up with about 7 lbs. of pulled beef.  Took 15 hours at 250 to reach about 210 internal meat temp.
It was really incredible! 

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Packerland, Wisconsin

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