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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pulled Beef - speed cooked
Options
ChokeOnSmoke
Posts: 1,942
Needed to get my twin 2.5 lb. Chuck Roasts done in an afternoon. Wanted to end up with shreaded beef.
Got the grid temp to 350 degrees. Took about 3 hours for the meat to reach 205 degrees. I love pulled beef and usually do it low and slow but this may have been the best (and certainly the fastest) I've had.
Got the grid temp to 350 degrees. Took about 3 hours for the meat to reach 205 degrees. I love pulled beef and usually do it low and slow but this may have been the best (and certainly the fastest) I've had.
Packerland, Wisconsin
Comments
-
Looks tasty to me !
-
I love chuck roast, and can't wait to try it on the egg. Did you grill it direct or indirect?BJ (Powhatan, VA)
-
I did it indirect, set it up just like a low & slow cook (plate setter, drip pan) only I cranked up the heat.
Wasn't sure if the meat was going to come out more tough this way but it pulled apart no problem with a pair of heat resistant gloves on.Packerland, Wisconsin -
RD that looks fine. What did you add to the pulled beef?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Mickey wrote:RD that looks fine. What did you add to the pulled beef?
It was a last second decision, opened up the fridge and put this together:
* 1/4 cup coke left over from drinks the night before.
* Several dashes of country bob's all purpose sauce.
* tsp of garlic from a jar.
* a couple shots of Stubb's Beef marinade.
Poured it over the beef before I sealed it up in heavy duty foil and let it rest for an hour in a cooler. Then I shreaded the beef and poured what was in the bottom of the foil over the pulled meat again.
I gotta tell ya, it was outstanding.Packerland, Wisconsin -
I'll be trying that soon. It looks great! Thanks for sharing.
-
Great post
Looks very good
Shane
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum