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.

Cook Time

SeideggerSeidegger Posts: 73
edited 1:03AM in EggHead Forum
One monster: 16lb chuck roast of beef? Low and slow at 250 dome long will it take?

Decided on butt rub over a mustard/worchester sauce base to make it stick with pecan wood smoke...


  • What are you going for? Trying to pull rare and slice for pit beef? Get it falling apart for pulled beef?

    Also, you might consider cutting it into two smaller pieces. It will cut your cook time in half (ish), and will also help the pieces cook to a more even level of doneness. On a piece that big, to get the middle up to rare, you could overcook a lot of the outer portion of the meat.

    My $.02

Sign In or Register to comment.
Click here for Forum Use Guidelines.