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Need a little help!
Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!
Dallas, TX
Comments
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Chuck roast IMHOThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I would put the beef on top, the shoulder will have a lot more fat dripping._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I say pork. Pork fat is good on everything. That's why every 3rd cook on this forum is wrapped in bacon.
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i always but the pork above brisket
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Pork on top always...like stated pork fat makes everything better.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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+3 ... Pork on top. Pork fat is a terrible thing to waste.
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I like it @cowdogs great analogy, I change my opinion._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
My take on it is the pork fat dripping down will make your beef taste like pork, also damage bark. If you don't mind beef that tastes like pork (not bad necessarily) and don't need nice bark (its not brisket after all) then sure, put the pork on top.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I've never done this, and probably never will. But a pork butt drips A LOT OF FAT. Having that all over a chuck roast (or anything else) sound HORRIBLE!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:
I've never done this, and probably never will. But a pork butt drips A LOT OF FAT. Having that all over a chuck roast (or anything else) sound HORRIBLE!
Why you no like bacony goodness? -
Hmm I'm not sure pork butt drippings=bacon flavor...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:I've never done this, and probably never will. But a pork butt drips A LOT OF FAT. Having that all over a chuck roast (or anything else) sound HORRIBLE!It may sound horrible, but it tastes fine. The BGE has a small cooking chamber, and sometimes you have to stack meats. This is going to affect the bark of whatever you put on the bottom.*** yes we know modern supermarket lard is purified to the point it has nearly no flavor, but this was not always the case.
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If you are going to wrap the chuckie I would put it on at 250-260 and wrap at 160ish them crank the egg to 350 and put the shoulder on with the beef. This should give the beef about a 2hr of FTC while the pork is finishing and you really don't need a rest for pork but the beef really benefits from a rest.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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