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

what is beef's version of Boston Butt?

Has anyone done one on an egg?  If so, what set up did you use?  How did it turn out?

Thanks in advance

Comments

  • shoulder clod. they are about 20 lbs and are awesome done like a butt

  • at the grocery store, they normally cut them down to smaller roasts which are great. They usually call them shoulder roasts

  • SteveWPBFLSteveWPBFL Posts: 1,284
    Not same as brisket?
  • lousubcaplousubcap Posts: 6,884

    They are great (smaller versions) for pulled beef.  Search for some pulled beef recipes-recognizing the search function here is very weak use google and add Big Green Egg to your request and you will find a few different ways to cook.  Most eggcellent!

    Louisville   L & S BGEs 
  • Nope. The brisket is like the pectoral muscle.
    Not same as brisket?


  • The shoulder is also the chuck so any chuck roasts will be cut from the shoulder. They are very easy to find. The whole shoulder should have the bone in it just like a pork shoulder. Just bigger

  • The shoulder is also the chuck so any chuck roasts will be cut from the shoulder. They are very easy to find. The whole shoulder should have the bone in it just like a pork shoulder. Just bigger
    This -- you almost need it to be chuck and not from any other cut. The fat content keeps it from drying out from the long cook.

    I did the Clay Q recipe last month and it was well worth the added effort. Pulled beef was a great change of pace from the BBs that we usually do at our house.
  • Thanks for all the great replies.  This place never disappoints.
  • IrishDevlIrishDevl Posts: 1,390
    Nothing better than chuck shoulder - pulled beef. I like better than pulled pork.
  • ChokeOnSmokeChokeOnSmoke Posts: 1,790
    edited November 2012
    IrishDevl said:
    Nothing better than chuck shoulder - pulled beef. I like better than pulled pork.
    Absolutely. Simple to make.  Do it just like you would pulled pork only take the internal up to 205-210.

    Packerland, Wisconsin

Sign In or Register to comment.