For years before I bought the Egg in July last year I made shredded beef taco meat in a Crock Pot. When Ralph's had USDA Chuck roasts on sale yesterday I bought a four pounder with the plan to use the slow cooker as always until it dawned on me that this may be a perfect Egg cook. After researching I thought I would try Clay Q's cooking method involving a dutch oven, but change it up using my ingredients. I rubbed it with 2 Tbs chile powder, cumin, and ground coriander. Also added about a tsp of cayenne pepper, garlic and onion powder. It went on indirect at 250 degrees, with hickory for smoke, until the desired temperature of 160 internal before transferring to the oven. At about four hours it stalled at 152 internal. While I'm new to low and slow, and experienced a pork shoulder stall for the first time after getting the Egg, I was not prepared for the length of this one - 3 hours. Guess I've got to learn that only the roast knows when it is ready to move on. After the internal temp started moving up I put the roast in the DO at 155 internal. Added 2/3 cup H2O and topped with one cup Ortega medium salsa, covered and let it go. Came back from an hour long walk with the wife and was surprised to find the internal at 205. Pulled it off the Egg when my Thermapen said it was at 208. I did not follow Clay's method of putting the pulled beef with liquid back on the Egg. Instead I pulled the beef apart, skimmed the fat from the liquid, simmered it down to reduce and added it back. It came out as good as expected. Moist, a good bark, good flavor. I'll do this one again but start earlier in anticipation of the stall.
LBGE - July 2012