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Chuck Roast Pulled Beef (#2)

Couldn't resist doing another chuck roast slow and low, then into a dutch oven covered, then shredded. Came out perfect yet again. Will never be unimpressed by this cut of beef and what it's capable of. I still think it's super underrated. Anyway, I received a marinade injector (thoughts? slightly gimmicky, not sure if it really affects the overall flavor of the meat, but w/e) as a Christmas gift and thought I'd put it to the test. Injected it with Kosmo's Q Reserve Smokehouse Blend and all but submerged it in that same marinade overnight (14+ hours) in the refrigerator.


Around 1030A I pulled it out of the fridge and rested it on a wire rack over a sheet pan to collect juices before covering it in a gunpowder charcoal rub. Even after resting for a bit at room temp, the juices from the injected marinade continued to sort of leak out of the beef.

Got my dome temp. to 250°F and threw it on the grate, indirect, with a drip pan full of about two cups of water beneath it.  let it go for about an hour and a half before inserting my probe. It took more than three hours to reach 155°F internal.

At 155°F it went into my Staub cast iron dutch oven w/ the lid on. I covered it in a cupful mixture of water, hot honey & maple syrup. Maintained a dome temp. of 250° for 4+ more hours until it reached an internal temp. of 215°F. Pulled the dutch oven and went inside to rest for a few.

Before shredding, I pulled the beef out and collected the juices in a separate container. While shredding, I removed all of the gristle and leftover fat.

I then added the juices back in + a little (probably a 1/4 cup) of Sweet Baby Ray's Spicy BBQ sauce, gave it a good stir and put the dutch oven uncovered back in the egg for an hour and a half.

End result was more than I could've hoped for! Super smoky flavor, mild sweetness, a little bit spicy with great pull. We made tacos w/ a homemade tomatillo-jalapeño salsa and pickled red onions. Ate way too much of this stuff.

Brooklyn, NYC - medium BGE

Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
    edited January 2021
    Nice cook. I prefer pulled beef to it cousin pulled pork any day of the week 

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • dmchicago
    dmchicago Posts: 4,516
    Excellent cook and tutorial.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • shtgunal3
    shtgunal3 Posts: 5,574
    Damn dude! I would have eaten way to much too. Great job.

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     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • JohnEggGio
    JohnEggGio Posts: 1,430
    Very nice!  Was thinking last night that it's been a while since last doing chuck roast.  Gonna buy one today.
    Maryland, 1 LBGE
  • kl8ton
    kl8ton Posts: 5,389
    I'm on vacation without an egg but still tried pulled beef yesterday.  Not as good but there were no leftovers from 6.75 lb .  I also love this cut. I browned/ seared on the gasser here at the condo then finished in the oven. 




    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
  • 1voyager
    1voyager Posts: 1,157
    That looks incredible!

    It's now on my "must try soon" list.
    Large Egg, PGS A40 gasser.
  • kl8ton said:
    I'm on vacation without an egg but still tried pulled beef yesterday.  Not as good but there were no leftovers from 6.75 lb .  I also love this cut. I browned/ seared on the gasser here at the condo then finished in the oven.


    Looks great!!!
    Brooklyn, NYC - medium BGE