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

Want to see how the EGG is made? Click to Watch

Beef Chuckie

Mattman3969
Mattman3969 Posts: 10,458
in Beef
I am makin a chuckie for pulled beef sammiches tomorrow I plan on 250* till hits 160 IT then foil till its pullable, prolly 205 or so. I was thinking or injecting Dr Pepper and rubbing with Butt Rub. Anybody got any thoughts about the injection?

-----------------------------------------

analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
· Share on FacebookShare on Twitter

Comments

  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    Many ways to make pulled beef.  I do it as simple as possible.  Rub right before you put it on.  Dome 275.  Don't open the lid until the meat reaches internal of 200.  Keep on between 200-215 until it feels "done" with a probe.  Pull.  Incredible.
    Packerland, Wisconsin

    · Share on FacebookShare on Twitter

Categories