7-bone roast

Unknown · March 2007

So, it's been on the egg, inverted plate setter, sitting on top of extended grid with drip pan, dome is 250° internal is 175°. I want to pull for BBQ roast beef sandwiches. Is it about time to pull from egg?[p]Thanx, ern

BENTE · March 2007

ern,
i pulled mine at 170 and it was not pulled beef =. it ended up being sliced beef
i would wait but it depends on what you are shooting for. if it is sliced BBQ sand, then pull now!!
tb

thirdeye · March 2007

<p />ern,[p]They really need some foil or Dutch oven time to get pullable and have maximum moisture retention. Here is a link to an exchange between Old Dave and ClayQ on this subject. The foil works great and sometimes I finish mine by braising in the oven. Here's a couple of shots of pulled beef (chuck), it is delicious.[p][p][p]~thirdeye~[p]

[ul][li]Pulled beef[/ul]

Clay Q · March 2007

thirdeye,
Ahhh yes, that was a fun time and the pulled beef turned out great. Thanks for the memories. [p]Just got done with 6 hoagies of sourdough bread, before that it was 3 1/3 pounder cheese burgers for my son and what started the cook was sea food pie with scallops, cod and lobster meat....the cod to make it Irish. Got a new pizza stone and I broke it in tonight, he he.[p]Also, made a smoking box, slides in under the grate from the draft door. Handy bugger when I need more smoke...and without lifting the dome and moving the plate setter. Locks onto the ash tool for instertion, egress. I'll post a pic in the near future.[p]I'll stop here, Smithwicks Ale starting to talk.
Oh yeah, one more thing,
"Here's to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold beer and another one."
Clay

thirdeye · March 2007

ClayQ,[p]I'd like to see that toy.[p]~thirdeye~

7-bone roast

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