Chopped beef for sandwiches

okesmokie

Found a good buy on some nice chuck roast and would like to turn it into smoked (on my green egg of course) chopped beef. Any suggestions?
okinsmokie

Eggcelsior

Pepper Stout Beef. This is a HUGE hit on this forum.

SmokeyPitt

Eggcelsior said:

Pepper Stout Beef. This is a HUGE hit on this forum.

+1  

fishlessman

if its a big enough cut you can simply low and slow it, i rub it with salt pepper and sugar then 250 til about 180 internal, then wrap in tinfoil and cook to an internal of 210 to 215. then pull and chop and add back moisture with sauce of choice. ive never done one under 8 pounds this way, bigger seems to be better

saluki2007

I agree with Eggcelsior.  I got my weekly newsletter from smoking meats and it was for a bourbon smoked chuck roast.  Something I'm deffinetly going to try soon.  http://www.smoking-meat.com/february-26-2015-bourbon-smoked-chuck-roast

Jeepster47

Just did a 3lb chuck roast yesterday.  I pulled the beef, but the texture of beef is such that it would have supported chopping it.  @Mattman3969 set me up with three of his cooks for the roast ... tried to post them but the forum ate my post, so I'll try again:

http://eggheadforum.com/discussion/1167976/tonights-supper-hopefully
http://http//eggheadforum.com/discussion/1163571/beef-its-whats-for-supper
http://http//eggheadforum.com/discussion/comment/1439550#Comment_1439550

Okay, that worked.  His advice was "My main piece of advice is be patient the last few degrees is when the magic happens ..."

Chubbs

Agree pepper stout is one of my favorite cooks on egg

Tinyfish

Another vote for pepper stout beef. I substituted wine for the stout and came out just as good if not better. Heres a couple of pics the pepper stout or wine beef.

Lit

I just pulled 2 off my mini max. Keep it simple. Cook it indirect at 250 till it hits about 195. If you get over 200 its going to get hard to slice. I rubbed mine with mayo and spicy mustard then seasoned with meat church holly cow.