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Big Chuck

Browsing BJ's yesterday for something to cook, I spotted this 3 lb chuck roast, looking nicely marbled, and decided to smoke it brisket style.
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Rubbed it down this morning with my paprika/pepper/brown sugar rub, then back into the fridge.  I plan to light the egg a little before noon, and cook at 275 with some Hickory for smoke.  I think it will be good, updates will follow.
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XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY

Comments

  • Black_BadgerBlack_Badger Posts: 1,182
    Do you have a picture of the label? I've been looking everywhere for a nice big Chuck but no joy. I'm starting to think I'm looking for the wrong thing...
    Finally back in the Badger State!

    Middleton, WI
  • daffy1909daffy1909 Posts: 469
    edited October 2013
    Thats a nice chuck roast!maybe i should look for chuck instead of prime rib! =D> good luck with your cook!how long do u think it will take? My PR is about 5 lbs.
  • That will be good as pulled beef with your favorite sauce. I just did that cook last week.
  • +1 for Pulled Beef. I will say that my experience is that getting Pulled Beef to temp seems to take longer than Pulled Pork.
    Clarendon Hills, IL
  • CookinbobCookinbob Posts: 1,657
    Do you have a picture of the label? I've been looking everywhere for a nice big Chuck but no joy. I'm starting to think I'm looking for the wrong thing...
    Here's the label.  I have not seen a piece of Chuck cut like this before. Usually thinner and wider. @daffy1909, it looks a lot like your prime rib, but I am sure there is no comparison - that is a fine looking cut - let us know how it cooks up.

    As for this cook, it went on the grill at 1:00 along with some sweet Italian sausage that was in the fridge.  It all looks lost on my XL - wish I had more meat!

    I will pull the sausage in 1-1/2 to 2 hours, expect to foil the beef around 4-4:30 to finish the cook.  Grid temp is holding about 260 according to Maverick, though dome temp is around 350.  I expect they will get closer as the PS and grill interior totally stabilize.  Looking for about 275.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • Black_BadgerBlack_Badger Posts: 1,182
    Thanks @Cookinbob, I'll continue to keep an eye out. Really want to do a pulled beef cook soon.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • 10 lb clod took 16 hours yesterday. Had to jack the temp to 325 the last 2 1/2 hours and foil it to get it to 202. Pulled great after 2 hr FTC.
  • CookinbobCookinbob Posts: 1,657
    This one is now history.  It was only a 3 lb cut, so did not take a long time.  3 hours at 275 grate, then foiled for 1-1/2 hours at 350 to hit 203 IT , pulled and FTC while I finished the meal.  Left the heat at 350 and did a couple of twice baked potatoes while cooking green beans and onions on a side burner.

    Meat was fall apart tender - I sliced, but could have pulled.  Great smoke ring but my rub was a bit salty.  Leftovers will make a great sammie later in the week!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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