Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Pulled beef question....

So I have decided to do some pulled beef for lunch next Sunday. Planning on using it in some tacos/burritos and I didn't want a really bbq sauce flavor an want to keep it more on the Mexican side. To insure the meat remains tender I still wanted to add some form o liquid during the braising stage of the cook. I was thinking beef broth with a little worster sauce. Any thoughts? I am going with hickory for smoke. Thanks all.

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