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Pulled Beef

DunwoodyBBQDunwoodyBBQ Posts: 1
edited 8:03PM in EggHead Forum
planning on using 2-3 5lb chuck roasts--Bone in or not? wanted to get a few ideas about how long they will take at about 250. should they stay on straight thru the cook or come off to avoid drying out? should they be rubbed and let sit overnight or just rubbed with mustard before putting on? all suggestions welcome!



  • dugdbugdugdbug Posts: 244
    I did about a 4 lb top sirloin last weekend that turned freakin' delicious.

    I was trying to find the post that gave me the idea so original poster could get the credit but I was unsuccesful in my search.

    The short description is rubbed then light the egg, set up indirect on grill with dome at 250-270F until internal temp reached about 170F. Put it in a dutch oven with garden cocktail and put back on the BGE until internal temp rose to 208F. Let it rest for about 1/2 hour then pulled.
    I think this would work on your Chucks. I will do it this way often.
  • hornhonkhornhonk Posts: 3,841
    What's a garden cocktail?
  • Frank from HoumaFrank from Houma Posts: 5,755
    Check out Clay's pulled beef in the recipe section - it's mightyfine
  • BacchusBacchus Posts: 6,019
    Dunwoody, GA? I grew up there and am still in the metro ATL.
  • dugdbugdugdbug Posts: 244
    generic for V8
  • dugdbugdugdbug Posts: 244
    Yes I believe that was the recipe that inspired me :) I didn't get quite as elaborate at the end however :laugh:
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