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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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Chuck Roast Plans

Planning on making some beef enchiladas.  My plan is to smoke the roast on the egg and take it to about 200 internal, shred it, fill tortillas with it and then bake it for a little while in the regular oven.  I haven't smoked a roast before so, will this plan work??  I don't want the meat to be mushy but fork tender.
Scooter 
Mid TN. Hangin' in the 'Boro. MIM Judge
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Comments

  • EggucatorEggucator Posts: 184
    Sounds good! I sometimes go a little higher IT on my chuck roasts.  You can feel it when you are probing whether it is ready to pull or not. 
    LBGE
    Zionsville, IN
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  • Mattman3969Mattman3969 Posts: 4,504
    When I do a chuck roast I will smoke it at 250-275 until the IT temp is 160-165 then pull and foil and raise the eggs temp to 350 Your good pulling temp will be between 210-220. I start checking for tenderness about 205. It generally will take about 6-7hrs for a 3-4lb chuck

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    Large BGE. Small BGE Henderson, Ky.
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