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Beef Chuck Roast?

Plano_JJPlano_JJ Posts: 448
Anybody ever put one of these on the egg? I was just at Sam's and they had a few of these that looked great. Certified Angus Beef. May get one and inject it and throw some rub on it and see how it turns out.

Comments

  • GriffinGriffin Posts: 7,308
    sure thing. grind it up for burgers. ;)

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Mama RoneckMama Roneck Posts: 356
    I put some on a v-rack over a drip pan a few weeks ago.   I think I rubbed with Montreal steak. Sort of like this: 


    cooked at about 275 dome. I wanted to get it to 200, where I could pull it.  I should have given it more time - it only got to 165 but the kids were hungry .  Had two thick pieces - chopped one up and used for tacos - delicious because they absorb a ton of smoke.  The other I froze and will use for chili.

    Next time will cook to higher temp. (and take pictures)
    Mamaroneck
  • NibbleMeThisNibbleMeThis Posts: 2,263
    Easiest way is to treat it like brisket.  Season with beef rub, smoke at 250f to an internal temp of 160f-ish.  Wrap in foil with with a little beef broth and cook to 200f internal. 
    Knoxville, TN
  • lousubcaplousubcap Posts: 8,222
    Search out pulled beef-chuck is the required ingredient.  Just add big green egg to your search query on google and you should find a few links.  It's better than pulled pork in my book. FWIW-
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
  • MrCookingNurseMrCookingNurse Posts: 4,386
    @hapster

    just wait, he will come and share some knowledge


    _______________________________________________

    XLBGE 
  • ChokeOnSmokeChokeOnSmoke Posts: 1,815

    There's only one way to cook chuck roast in my opinion, pulled beef!  And you do it just like you would pulled pork except pull it at 205-215.  Easy and one of the best cooks on the egg.
    Packerland, Wisconsin

  • Plano_JJPlano_JJ Posts: 448
    Thanks for the replies. So does it fall apart like a pulled pork or is it something I can slice like brisket? Sorry for the ignorance but this is new territory for me. Every time I see a good cut at the meat counter, my head starts a spinnin.
  • lousubcaplousubcap Posts: 8,222
    edited March 2013
    Take it up into the 210-215*F territory and pull like pulled pork...make sure your probe slides in and out with ease before pulling.  There are a few good recipes out there-check them out and enjoy.
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
  • IrishDevlIrishDevl Posts: 1,390
    Plano_JJ said:

    Thanks for the replies. So does it fall apart like a pulled pork or is it something I can slice like brisket? Sorry for the ignorance but this is new territory for me. Every time I see a good cut at the meat counter, my head starts a spinnin.

    Cook to 205 and it will fall apart easily. I am a huge fan and like better than pulled pork. I just mustard, rub and smoker.
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    I've done this for pulled beef and it is very good! I did not use the maple syrup though

    LBGE
    Go Dawgs! - Marietta, GA
  • SmokeyPittSmokeyPitt Posts: 7,874
    I've done this for pulled beef and it is very good! I did not use the maple syrup though

    I have done this one and it is a great recipe. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • EggcelsiorEggcelsior Posts: 12,084
    I did Barbacoa for tacos. Yum.
  • Plano_JJPlano_JJ Posts: 448
    Im all over it, glad I asked now. That pulled beef looks awesome. So when I pull it do I let it rest in foil? Thanks! Injectable marinade or just rub? Smoke around 250-300?
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    edited March 2013
    LBGE
    Go Dawgs! - Marietta, GA
  • ChokeOnSmokeChokeOnSmoke Posts: 1,815
    Plano_JJ said:
    So when I pull it do I let it rest in foil? Thanks! Injectable marinade or just rub? Smoke around 250-300?
    You don't need to rest in foil, only if you want to delay lunch/dinner for a while.
    I slap on worchestershire and then rub right before I put it on the egg.  Never tried injecting.
    I go about 275 dome.
    Packerland, Wisconsin

  • Plano_JJPlano_JJ Posts: 448
    edited March 2013
  • I'm cooking and this thread is killing me.
    Clanton, Al LBGE
  • Plano_JJPlano_JJ Posts: 448

    I'm cooking and this thread is killing me.
    LOL, just keep hittin that Yuengling and it will be alright. I am doing one of these saturday.
  • Mattman3969Mattman3969 Posts: 5,833
    Is there a general cooking time per pound? Is it a daytime or an overnighter? This might have to be a weekend adventure since it is supposed to be really nice weather

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    This post has been speaking to me since yesterday, I'm going to do this cook again this weekend.
    LBGE
    Go Dawgs! - Marietta, GA
  • Mattman
    I plan on two hours per pound at 250 dome, but if I am in a hurry it always takes longer. Worchestershire coating, indirect pull around 200. It is still dryer than pork in my opinion, but makes a nice change.
    Bob
    Cookin' on the coast
    Shellman Bluff, GA
    Medium BGE

  • Mattman3969Mattman3969 Posts: 5,833
    Thanks Bob

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Plano_JJPlano_JJ Posts: 448
    So what do I do with this thing when its done? Pull it apart with a fork? I may eat a little bit but I am saving the rest for the week. Just take it out the fridge and warm it up?
  • ChubbsChubbs Posts: 6,153

    I did Barbacoa for tacos. Yum.

    This is on my radar.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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