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 kamado 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, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Sorry game. Good Chuck Roast.

Nature BoyNature Boy Posts: 8,523
edited 7:32PM in EggHead Forum redskins went down hard yesterday. Dang them Seattle people are loud! Congrats to the Seahawks.

Just wanted to post an update on the chuck roast I cooked yesterday. It was 2.8 pounds, and I rubbed it down and cooked it at 300 (or thereabouts) for a couple hours....internal reached 169. Had a nice color, but not as much bark as I wanted, so I reduced temp to 240 (I did not want to force any more moisture out, but wanted to cook more unfoiled), and the meat temp dropped to 153, then down into the upper 140s. By the time I wrapped in foil, internal temp was 146, and cooker was at 220 dome. This was a bit over 4 hours since the start. I dumped in a half cup of beef broth, and let it roll at 220, then 210 for 2 and a half more hours. Forgot to check for tenderness earlier, but about game time I pulled it off, and the meat temp was 200.

Well, it was really really good.
Hope yall are havin' a tasty weekend!

Okay, now I'll see if I can post the photo! Scratchin my head since I can't attch an image to the forum anymore, but I'll try that IMG code.
Image: SlicedChuck.jpg

Here is the URL if it doesn't work!
Twitter: @dizzypigbbq
Facebook: Dizzy Pig Seasonings
Instagram: @DizzyPigBBQ
Sign In or Register to comment.
Click here for Forum Use Guidelines.