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
Chuck Roast
Options
AZ Traveler
Posts: 664
Did this chuck roast Saturday. Picture below is the smoked roast going into the pan for braising:
Picture below is when the vegetables were added:
It turned out really good. The leftovers were used for shredded beef enchiladas.
Picture below is when the vegetables were added:
It turned out really good. The leftovers were used for shredded beef enchiladas.
Comments
-
That really looks good. Care to share on how you cooked it, would like to try one some time.
Take care,
js -
-
Looks good. What internal did you cook it to? I love a chuck that's just falling apart, but my son hates anything that isn't rare.
-
Smoked it for 2 hours at 275 degrees.
Foiled for 2 hours at 350 degrees, added veggies, foiled and cooked for another hour and 15 minutes. Meat temp was 205 degrees, falling apart. -
I cook these roasts to around 200 degrees. I want them falling apart.
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