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Pulled Beef Is Done
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Panhandle Smoker
Posts: 3,018
I started out with a couple of chuck roast slathered with mustard and seasoned one with Cow Lick and the other with Butt Rub. I cooked them at 250 until internal temp was 200 degrees. 11.5 hours later Pulled Beef. I had to do a little munchin while pulling but I can't wait for lunch. :laugh:
Comments
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NICE!!! Lookin YUMMEE!
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Looks very good Eddie. I'll have to try that sometime.
Gator
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I've been wanting to try some pulled beef for sometime. After seeing your post, this weekends cook is now planned.
Marty -
Sure does look good Eddie. Wish I was there so I could make sure it tasted good.
Kent -
I was watching a Cooks Illustrated show about pulled beef. Now they do it in an oven but the principle I think would be the same. Anyway, they claim the beef should be taken to 225° internal and held there for 1 hour to get fall apart. I can't seem to take it past 200° before I start testing for flavor. Some point in time I am going to give their method a try.
Make sure you same some of that for some beans.
Kent -
Eddie, that looks fantastic! Gotta give that a try sometime!
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Looks great. I would be eating a very early lunch. Say 9:00??
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That looks great. What do you sauce/serve it with?
Doug -
Looks good especially the bark. Beef BBQ sounds good. (Unfortunately) I'll be on vac for two weeks else this would be a weekend cook.
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Looks great Eddie. Enjoy your lunch!
Faith
TampaHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thanks all for the replies. Very simple cook. GG, I was stressing at 200. I didn't want it to dry it out but I could see that I could have gone a little higher before it just fell apart. Next time maybe tent at 190 and go a little higher on the temp to get it where it just melts. It was still very juicy. It pulled fairly easy and by not having a fat cap there is bark on both sides. :woohoo:
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I think for this I am going to mix up a batch of home made sauce that has a little kick to it. :laugh:
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:laugh:
GG, now you sure are a helpful Egger and I can see why. Mom often made a 7 blade chuck roast and it was one of my favorite meals.
I may try one also this weekend.
Cheers,
Bordello -
Great looking cook,but that was some good eats. My Mom used to cook 7 blade C. rosat using the old heavy black iron pan, I love it when she cooked would cook it.
How big was your roast. ((lb.) I may give this a try being as I'm going shopping today.
Thanks,
Bordello -
I don't remember. It was a 2 pack but they were nice sized chuck roast.
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Much appreciated, I was just trying to figure how long per lb. Don't matter as I'll deal with it as it goes.
Thanks,
Bordello -
When I get home I can tell you the weight. They took 11.5 hours to get to 200.
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Thanks Eddie,
I keep a watch for it. If you can't find it I'll wing it.
Regards,
Bordello -
Does it fall apart like pork butt?
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Close but I hear going higher on the int temp makes it pull a little easier. The cut of meat was much different from a pork butt.
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It was 2 3.5 pounders
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Thanks, here is what I picked up and I also think there are two pieces in the pack. Not sure.
Did you do yours like pulled pork, indirect with drip pan??? I'm thinking indirect, drip pan, one piece on grid, maybe another piece in dutch oven so I can add potato's and carrots. Still thinking.
Pats Birthday and I'm the one going to pay the price tomorrow. :( LOL
Cheers,
Bordello
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Ok I have to admit. When I hear pulled beef, I think.... "yea.... after the last pig on earth has been smoked!" But I have to say, You have me thinking about giving this a try. Looks good man!
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Did it dry out on you?
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It was similar but flatter like a brisket flat with some good fat in it. I did cook indirect with a drip pan. It pulled easy but not quite as easy as pork. I think wraping in HDAF at 190 and letting it go to 205-215 would make it pull a little easier. Still very tender and moist. I almost did a pot roast with one as well but I don't think they will last long.
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Not at all but I will tent at 185-190 next time and let it go a little longer.
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Info is much appreciated,I'm still working on a plan. LOL
Thanks for sharing,
Bordello -
looks goods; do you eat it on a bun w/ cole slaw like Pulled Pork?
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I ate it on a bun, not a big cole slaw fan.
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The pulled beef looks really delicious.... just curious... which rub do you think was most tasty for this cook?
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