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Pulled Beef

F3DAWGF3DAWG Posts: 97
My wife and I are going to see our daughter and her friends next weekend at Clemson before exams start. One of her friends doesn't eat pork, so I decided to make pulled beef today to take with us next weekend. I used a 9 lbs chuck roast. Cooked it just like a butt, but pulled it when it passed the toothpick test. 

We had to sample it to make sure it was right before putting it in the freezer for next weekend. Pulled beef sliders with slaw and pickled onions on King Hawaiian rolls.  I will definitely be making pulled beef again in the near future. 


Summerville, SC

Comments

  • Mattman3969Mattman3969 Posts: 8,348
    Pulled beef for the win.  Yours looks real good!

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • ThatgrimguyThatgrimguy Posts: 3,911
    Looks great!!  I've been wanting to do a clod along one of my big pork cooks soon.
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL & Small Green Egg, Shirley Trailer, Pitmaker Vault, 2 UDS, Blackstone Griddle, Blackstone Pizza Oven, BlueStar 60" Range, Bluestar Salamander
  • JohnnyTarheelJohnnyTarheel Posts: 5,354
    That looks great... and I’m going to try that
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • StillH2OEggerStillH2OEgger Posts: 2,043
    Looks like a winner, for sure.
    Stillwater, MN
  • lousubcaplousubcap Posts: 17,965
    That's a manly chuckie right there.  Way to bring it home.  Congrats.
    BTW- you could enjoy all week and just save a few ounces for the starving students.  =)  They would inhale any home-cooked groceries.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Dyal_SCDyal_SC Posts: 4,910
    Looks terrific @F3DAWG!
  • Not sure if you can hear my slow clap through the interwebs .... but rest assured it’s happening 
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • TheophanTheophan Posts: 2,301
    Looks fantastic!  I've made pulled beef a number of times, but it's always been with a combination of dry smoking, like a pork butt, but then also a braise with some sort of liquid, as in the Pepper Stout Beef recipe, "Clay's Pulled Beef," and one @NonaScott came up with.  I don't think it ever occurred to me to just smoke it like a pork butt and not braise it at all.  It sounds really good!  Don't know why it never occurred to me.  I may have to try it.  Great job!
  • smbishopsmbishop Posts: 2,079
    Looks fantastic!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • SuperCooperSuperCooper Posts: 76
    What internal temp do you cook it to for it to pull if you smoke it like a butt?
    Greenville, SC Large BGE est. December 2013
  • F3DAWGF3DAWG Posts: 97
    What internal temp do you cook it to for it to pull if you smoke it like a butt?
    I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.
    Summerville, SC
  • lousubcaplousubcap Posts: 17,965
    @F3DAWG - Way to embrace the toothpick.  That test is a sure fire way to find the finish-line for many cooks and it really excels with rib cooks.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • StillH2OEggerStillH2OEgger Posts: 2,043
    F3DAWG said:
    I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.
    Do you know what the temp was when you finally reached the warm butter status with the toothpick?
    Stillwater, MN
  • DMWDMW Posts: 13,392
    F3DAWG said:
    I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.
    Do you know what the temp was when you finally reached the warm butter status with the toothpick?
    I wasn't there, but in my experience it's usually around 215*.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • F3DAWGF3DAWG Posts: 97
    F3DAWG said:
    I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.
    Do you know what the temp was when you finally reached the warm butter status with the toothpick?
    @DMW is spot on.
    Summerville, SC
  • JohnInCarolinaJohnInCarolina Posts: 12,844
    One of many cooks I’ve yet to try.  I think your post might just accelerate my attempt.  Looks awesome!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • CTMikeCTMike Posts: 1,831
    DMW said:
    F3DAWG said:
    I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.
    Do you know what the temp was when you finally reached the warm butter status with the toothpick?
    I wasn't there, but in my experience it's usually around 215*.
    You weren’t there because you were blind, bulletproof, and invisible at BBIII. Nice cook @f3dawg, I’ve done PSB many times but I’m going to have to try this. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    Southeastern CT. 
  • TideEggHeadTideEggHead Posts: 614
    Those sliders look delicious brother! I've done roast beef po boys with chuck roasts and they always turn out great!
    LBGE
    SC AL
  • mlc2013mlc2013 Posts: 811
    you had me at 9lb chuck roast

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • Brisket_FanaticBrisket_Fanatic Posts: 2,693
    Always good and your looks great!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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