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Pulled beef question....

So I have decided to do some pulled beef for lunch next Sunday. Planning on using it in some tacos/burritos and I didn't want a really bbq sauce flavor an want to keep it more on the Mexican side. To insure the meat remains tender I still wanted to add some form o liquid during the braising stage of the cook. I was thinking beef broth with a little worster sauce. Any thoughts? I am going with hickory for smoke. Thanks all.


  • Charlie tunaCharlie tuna Posts: 2,191
    I treated a big beef pot roast like it was a pork butt --  smoked it for a couple of hours, then it went into a throw away foil pan loaded with onions,green pepper and a can of beef broth -- covered!  Cooked at 280 degree dome, to 200 degrees covered, then removed the cover and cooked it to reduce the liquid -- internal temperature was 220 degrees.  takes a long time to reach that temperature, but well worth it.  Got the idea from Hap, here on the forum.
  • GriffinGriffin Posts: 7,674
    Add some cumin.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

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  • rholtrholt Posts: 384
    Great looking cook. I was going to leave the veggies out and cook them separate. I am thinking a little braising liquid is all I need to make these babies pop.
  • Charlie tunaCharlie tuna Posts: 2,191
    Those veggies are a knockout in a pulled beef sandwich!!
  • rholtrholt Posts: 384
    Okay. So think about this. What if I did it like a pepper stout beef but pull the meat separate from the veggies so that it would be the best of both worlds? Thought?
  • Charlie tunaCharlie tuna Posts: 2,191
    This is the eggdome world here!  Plenty of ways to do pulled beef, i'm just telling you what worked for me.  Hap posted it about a month ago and it looked darn good, so i tried it!  I would do it again.  I think it is better than pulled pork on a sandwich --  and that is saying something!!!
  • rholtrholt Posts: 384
    edited March 2013
    You know what else I thought....just reserving some non shredded beef for the wife and then doing the rest as usual.
  • Charlie tunaCharlie tuna Posts: 2,191

    What is "as usual"?  I don't know because i have never tried it, but cooking a beef roast like a pork butt isn't going to be the same just because pork butt has so much more fat than a pot roast.

    This recipe finished is very much like finished pot roast -- before you pull it.

  • rholtrholt Posts: 384
    As usual refers to pulling the beef and mixing it all together with all the veggies and juice and such.
  • Charlie tunaCharlie tuna Posts: 2,191

    The beef roast will be submerged in the juices of the veggies,beef and the broth.  But will be in one piece to start off with.  Pull as much as you want or as little as you want, or you can continue to cook without a top on it and cook off the liquid which will concentrate all those WONDERFUL flavors into like a gravy!!  All kinds of options depending on what you want..

  • rholtrholt Posts: 384
    Thanks for the great advice.
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