Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pot roast.
Options
mjk412
Posts: 113
I have a 2lb pot roast I wanted to cook on the egg. I was thinking smoking the roast at 250 with wood, but not sure what kind of wood. I have oak, hickory, whisky barrels, and pecan. After that I would add my beef broth, wine, seasonings, and the roast to a DO. Bump the temp uo to 350 till done. I only have 4 hours to get this done. Hopefully that's enough time.
Any tips or recipe ideas?
Any tips or recipe ideas?
Comments
-
This thread may give you some ideas.....
http://eggheadforum.com/discussion/1174410/dutch-oven-virgin-cook-pics#latest
New Albany, Ohio -
The key is to get the roast to 200-205 and cook for an hour at that temp.New Albany, Ohio
-
Oak is great with beef. Your plan sounds great but with only 4 hours you might bump the temp up a bit. Normally I cook with the lid off but you may want to put the lid on to speed things along.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum