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Friday Chuckie
Learning to Smoke
Posts: 87
Well, finished up the last of my pulled pork leftovers last week, so figured I would turbo a couple today. Went to the store yesterday and they were out of butts. While I decided what I was going to cook instead I saw some chuck roasts. I have been meaning to try one, so I picked up a nice 3.7 # roast. Dry brined it overnight. Added ground pepper this morning and onto a 250 degree egg. Combination of pecan and hickory. If all goes well, pulled beef for dinner!
Comments
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Sounds like a good plan. Run that thing up to 215* for easy shredding.XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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Durangler said:Sounds like a good plan. Run that thing up to 215* for easy shredding.
That's the plan based on reading some other threads. What are your thoughts on foiling at 160 or letting it ride unfoiled till finished? -
Looking forward to the result. Our grocery has had those for pretty good price recently and pulled beef sammies sound delicious.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Learning to Smoke said:Durangler said:Sounds like a good plan. Run that thing up to 215* for easy shredding.
That's the plan based on reading some other threads. What are your thoughts on foiling at 160 or letting it ride unfoiled till finished?Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Yeah, when it hits 160ish either foil tightly with a little liquid of your choice or covered foil pan with liquid. The pan method allows temp probe to remain in place without the possibility of losing liquid.That pan in your pic will work covered with foil. Your good to go.XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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You might need to do like Durangler said and wrap it with liquid or braise it in a pan. Otherwise I don't think it will pull apart like a pork butt.Lubbock, TXLarge BGE
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Thanks for the advice. Since it's the first chuck I've done, I'll go with the foiled pan plan. I guessing liquid of choice. Don't have any Allegro on hand and don't know if I can make it to the store. I've got homemade salsa verde and beer. Will that work? I'll wing it I guess.
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Beer will work well, a lot of us have done a pepper-stout beef, here is a thread I did after: http://eggheadforum.com/discussion/1159549/pepper-stout-beef-much-needed-break-from-turkey#latest
LBGE
Pikesville, MD
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Thanks @Acn. That looks tasty. I've got an hour or so to make some choices before I foil.
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I think whatever you end up trying will be awesome. Here is an article that might be helpful.Lubbock, TXLarge BGE
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My best chuckie to date was wrapped at 160ish with a mix of beef stock and Worcester sauce. After wrapping I bump the temp to 325-350ish. Looks like you have a solid plan. I would rather have pulled beef over pork any day.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@Learning to Smoke- if the end goal is pulled beef, then foiling or panning is a must. If you were to take the roast into the low 200's without panning or foiling, the result would be shoe leather my friend. Now for sliced beef, that's a whole different story as the finish temp is much lower. Standing by for the finale.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
What Mattman said is bang on. A couple cups will work.Toss in some chopped onions too! :-cXL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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I should've added to warm the liquid slightly. This will help to not cool the beef down any-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I love the way those smoked chuck roasts look. Check out the color on that.Lubbock, TXLarge BGE
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@wpendlegg thanks for the link above, good info.
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That looks real good. Just remember that with beef patience is your friend and you will be greatly rewarded if you pull when the meat probes like buttah everywhere and before.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I was surprised how quickly the temp went from 155 to 215. Maybe I bumped the egg temp up too high??? Anyway, I pulled from the egg at 215. It's covered and resting in the foil pan in the oven (off). I'll pull it, hopefully in an hour or so and determine if I put back on the egg to cook down the braise. It smells great, and the small piece I tried was NICE.
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I will be staying tuned. Love the bed of veggies ideaLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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How did it probe for tenderness?? You may have just made up my mind on what Saturday's cook is gonna be. Can't wait to see how it turned out for you.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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It probed like buttah. Gonna pull it in a few.
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I'm waiting as patiently as I can!! Butta = mmm mmm good.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Well I just finished pulling. Pulled fairly easily, but not as fall-apart tender as I thought it may be. Definitely flavorful. There was more fat I had to pick thru than pulling a butt. It will be interesting to see after I cook it down for a bit. It is tasty, but using the ingredients I did, it's not what I was going for when I woke up this morning. :-?
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Looks good LtS.Depending on the piece of beef, 220 is not out of the question to render.There's always the stringy stuff to deal with.I've got leftover shredded chuck enchilada casserole in the oven now.Tacos are good also.Good job! =D>Edit: You'll be doing another Chuck Roast for sure!!XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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I think that looks really good!!! I was not happy with the flavor profile when I cooked with onions and peppers so I tried onions and peproncinis. Here is the thread.
http://eggheadforum.com/discussion/1163571/beef-its-whats-for-supper-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Here's a plated pic., together with leftover chili from last nite. The tacos were tasty, and wifey was happy, so success! I will try a different flavor profile next time, but for now, I'm gonna enjoy the effort. Thanks for all the ideas and encouragement. Cheers.
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Take a bowLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Looks very good...might have to throw one on tomorrow with my mayo ribs !!
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Very nice outcome. You did good!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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