Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Last weekends Pulled Beef

Rick GRick G Posts: 166
edited 7:30AM in EggHead Forum
On the grill

DSC00678.jpg

Five Hours Later

DSC000011.jpg

In the pot for what turned out to be four more hours

DSC00002.jpg

Shredded and sauced and back into the pot

DSC00005.jpg

The finished product two hours later

DSC00008.jpgDSC00009.jpg

Sorry no pics of the beef on a bun

Many thanks to Clay for an awesome recipe!!!

Comments

  • Nice Looking Cook.


    Hail! to the victors valiant
    Hail! to the conqu'ring heroes
    Hail! Hail! to Michigan,
    The champions of the West!

    GO BLUE!!!
  • GriffinGriffin Posts: 7,423
    What cut of meat did you use for that? Looks awesome.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • ledmondledmond Posts: 88
    Yes please more info on the meat, temp., etc. I would love to try pulled beef. Only have done pork but would like to try beef. Thanks in advance for answering.
  • CecilCecil Posts: 771
    A family favorite at my house.

    Walt
  • ChokeOnSmokeChokeOnSmoke Posts: 1,858
    Probably my favorite "low & slow" meat. I use the chuck roast (a.k.a chuck roll, pot roast, etc.) It's basically the beef equivalent of the pork shoulder. Cook it the same way as you would a pork butt. I've tried other cheaper cuts, such as the beef arm roast, but there's not as much fat and doesn't pull nearly as nice.

    Curious to see what cut Rick G used here.
    Packerland, Wisconsin

  • EggstonEggston Posts: 29
    What cut of beef did you use and can you share Clay's recipe?

    Looks great.
  • elzbthelzbth Posts: 2,075
    Very good looking beef....excellent photographs too! ;)
Sign In or Register to comment.
Click here for Forum Use Guidelines.