Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pulled Beef - going BIG

ChokeOnSmokeChokeOnSmoke Posts: 1,706
edited March 2014 in EggHead Forum
Just scored a 24 lb beef clod!  Need to restock my basement fridge with pulled beef.  Going to coat it with worchestershire and then a heavy dose of Texas BBQ rub.  Plan is to over night it @ 250 and pull it sometime tomorrow, then split it into 1 lb foodsaver bags.  Biggest one I've done, should be fun...


image
image
Packerland, Wisconsin

·

Comments

  • DMWDMW Posts: 5,444
    Looks like fun! Last time I did one I broke it down into 3, the food savered and froze two of them. Will be interesting to see how long it takes.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
    ·
  • SmokeyPittSmokeyPitt Posts: 5,609
    Man...that is a lot of beef!  

    Do you foil for any part of the cook or just let it ride? 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
    ·
  • ChokeOnSmokeChokeOnSmoke Posts: 1,706
    DMW said:
    Looks like fun! Last time I did one I broke it down into 3, the food savered and froze two of them. Will be interesting to see how long it takes.
    Yeah, not sure how long it's going to take?  Trying to figure that out now.  Did a 16 lb'er a little while back and it took 15 hours.  They all seem to have their own personality though...
    Packerland, Wisconsin

    ·
  • ChokeOnSmokeChokeOnSmoke Posts: 1,706
    Man...that is a lot of beef!  

    Do you foil for any part of the cook or just let it ride? 
    Will probably just let it ride (don't think I've ever foiled one actually). When I pull it I usually foil and let rest until I'm ready to pull and eat some of it.
    Packerland, Wisconsin

    ·
  • DuranhlerDuranhler Posts: 78
    Looking forward to watching this cook. @-)
    Peoria, AZ == XL BGE, Weber 22.5 Redhead, Fiesta Blue Ember Gasser
    ·
  • Yes, keep us posted, I wouldn't mind trying a piece that big sometime.
    Cherry Hill, NJ
    ·
  • leo123leo123 Posts: 67
    What army are you cooking for?

    ·
  • cazzycazzy Posts: 6,908
    Man...that's a lot of damn beef. I thought chuck roast was supposed to be a cheaper option than brisket. I see I thought wrong.
    Just a hack that makes some **** BBQ...
    ·
  • gmacgmac Posts: 459
    4 bucks a lb is cheaper than brisket around here. I have to try something that big someday. Have fun.
    Mt Elgin Ontario
    ·
  • Beef just keeps going up lately. I'm looking for a large buy of chuck meat to grind for burgers this summer. 4 bucks a pound is the norm it seems. Unbelievable.
    Cherry Hill, NJ
    ·
  • ChokeOnSmokeChokeOnSmoke Posts: 1,706
    Yup, beef prices seem to keep rising.  I looked up the 16 lb chuck roast I did last summer and it was $2.99 per lb.
    Packerland, Wisconsin

    ·
  • ChokeOnSmokeChokeOnSmoke Posts: 1,706
    edited March 2014
    Well, I wasn't going to foil, but sometimes things don't go completely as expected.  It was 4º F overnight and unusually windy and by 10:00am (11 hours into the cook), my pit temp was low, the lump was low and I decide to abort, foil and finish in the oven @ 275º.  The internal temp of the meat was 154º when I pulled it.

    Here's a shot when I put it on @ 11:00pm last night.
    This is an XL and it almost covered the whole grid!
    image


    11 hours into the cook, about to pull it off...
    image


    In the house and about to foil for the remainder...
    image



    Packerland, Wisconsin

    ·
  • ChokeOnSmokeChokeOnSmoke Posts: 1,706
    edited March 2014
    Total cooking time: 14.5 hours
    Turned out really good and pulled easily.  One of the better pieces of chuck roast I've cooked.
    Started with 24 lbs and finished with 12.75 lbs, so just under 50% shrinkage.

    Starting to pull and the finished 12 - one pound foodsaver bags:

    image
    image

    Thanks for looking!

    Packerland, Wisconsin

    ·
  • DuranhlerDuranhler Posts: 78

    ^:)^   =D>   :-bd
    Peoria, AZ == XL BGE, Weber 22.5 Redhead, Fiesta Blue Ember Gasser
    ·
  • cazzycazzy Posts: 6,908
    Looks tender as hell...good job man!
    Just a hack that makes some **** BBQ...
    ·
  • loveTheEggloveTheEgg Posts: 327
    and what do you use these 1 pound bags of pulled beef for? 
    Brandon, MS
    ·
  • ChokeOnSmokeChokeOnSmoke Posts: 1,706
    and what do you use these 1 pound bags of pulled beef for? 
    Sandwiches, wraps, tacos, piled high on a plate or whatever I can think of.  I like to have a stash on hand in the freezer.  Drop it in a pot of water on mediu, 20-30 minutes, good as the day I cooked it.
    Packerland, Wisconsin

    ·
  • loveTheEggloveTheEgg Posts: 327
    gonna do this!

    Brandon, MS
    ·
  • ChokeOnSmokeChokeOnSmoke Posts: 1,706
    edited March 2014

    gonna do this!

    You won't regret it. Quite possibly my favorite meat that comes off the egg.
    Just make sure you get chuck roast (beef shoulder) and not some other "similar" cut like arm roast or bottom roast. I've tried these cuts and they don't pull worth a damn as there's not enough fat and just won't shred no matter how high a temp you take them.
    Packerland, Wisconsin

    ·
  • SmokeyPittSmokeyPitt Posts: 5,609
    Awesome!  That is great to know the foil stage is optional.  Most recipes I have seen for pulled beef include a foil stage but as Cazzy pointed out additional steps like this are not always required on the egg.   

    I love pulled beef sammiches on a crusty roll with some horseradish sauce.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
    ·
  • ChokeOnSmokeChokeOnSmoke Posts: 1,706
    Yeah, foil definitely not required. I do pulled beef quite often and this is the first time I've used foil.
    Packerland, Wisconsin

    ·
  • Ragtop99Ragtop99 Posts: 1,308
    well done sir!  You are the pulled beef master. :)
    Cooking on an XL and Medium in Bethesda, MD.
    ·
  • I did a 4 lb chuck roast without foiling this weekend and the edges were very dry. I resolved to foil in the future.
    ·
Sign In or Register to comment.