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Turbo Brown Beef

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bccomstock
bccomstock Posts: 338
edited June 2013 in EggHead Forum
Not quite as catchy as Pepper Stout Beef, but I did a rather quick modified version of it last night..

Got the Egg up to 400.. Put the salt and pepper rubbed 2.5 lb chuck roast in the pan on top of the bell pepper, onions and sweet banana peppers with a little beef broth to help keep them moist.. Put the pan on the top rack with the new grill extender in place.

Once the roast reached 165+, I poured in the beer and foiled it.. I didn't have any stouts on hand, so I used a new brown ale I've found I like, Truck Stop Honey Brown Ale.. Pulled it once the IT was 215 and the liquid had reduced..

Started at 6 and finished a little after 8:30.. It had an awesome flavor.  I could have probably put more peppers and onions in it, though.

image
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    Your times --?  -- are you talking 2 1/2 hours or 14 1/2 hours ??  I just put one in two hours ago..
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  • bccomstock
    bccomstock Posts: 338
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    2.5 hours.. 6 PM to 8:30 PM.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    Thanks, i know from my last pulled beef that it takes longer than pork.  I am at 240 degrees, indirect pouring the smoke to the chuck roast until it reaches 160, then it's going in the veggie filled pan with ale and beef broth with increased cooking temperatures until maybe 215 internal....
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  • bccomstock
    bccomstock Posts: 338
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    I did forget to mention that I moved the pan with beer down to the bottom grate (below the felt) for a little while (15 minutes or so).. The beer cooked off pretty quickly there, so I poured some more and moved it back up to the top rack.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
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  • bccomstock
    bccomstock Posts: 338
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    Mine also had zero bark to it b/c it was in the pan the whole time..
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    No you didn't mention that ---- two beers to cook a meal ???   I don't like wasting beer on food! 8-|
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  • bccomstock
    bccomstock Posts: 338
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    Well, it was actually half a beer the first time and half a beer the second time.. I drank the other halfs.. :D
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    Well, my pulled beef just wouldn't pull because i just couldn't get the internal temperature to rise!!  I ran out of time, at 204 degrees, and that wasn't enough.  I had the grid temperature up to 415 degrees, didn't react like pork.  Just stayed there with about ten minutes between each degree increase in temperature!!   Beef is totally different than pork!!  I ended up, slicing the chuck roast.  Now it was good, and it was tender, but it had to be sliced......
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  • bccomstock
    bccomstock Posts: 338
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    Yeah, I was having trouble getting accurate temperatures with my remote monitor b/c of the height in the dome and tried pulling it off the Egg several times too soon. I wonder if having mine in some form of liquid the entire time sped it up as well? It was a little tougher to shred than pork, but that's b/c I don't think all of the fat has been rendered.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
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