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
Tailgate Update (14lb chuck roast)
Options
Seidegger
Posts: 73
Hi everyone, thanks for all the advice.
When should I foil? At what temp?
The 14lb chuckie is on for its projected 20 hour smoke at 240 dome temp. A little mustard and woosch to hold down a tun of butt rub on the chuck roast (not to mention the half jar of injection marinade put in an hour before the cook)...some pecan and cherry chunks with hickory lump. Been smokin' for two hours and its just creeping back over 200 because of the cold indirect setter and cold meat...
I hope it stays moist...
When should I foil? At what temp?
The 14lb chuckie is on for its projected 20 hour smoke at 240 dome temp. A little mustard and woosch to hold down a tun of butt rub on the chuck roast (not to mention the half jar of injection marinade put in an hour before the cook)...some pecan and cherry chunks with hickory lump. Been smokin' for two hours and its just creeping back over 200 because of the cold indirect setter and cold meat...
I hope it stays moist...
Comments
-
It'll stay moist. Don't touch a thing till it re stabilizes. Are you wanting to slice or pull that meat?Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
pull...holding temp at 240
-
May be too late but this is what I would do - follows ClayQ's process.
Double foil (or into a CI pot with lid) at 160-170 with a little sauce.
Take off at 210 and pull
Put back on with some more sauce uncovered with some hickory chips for a little more smoke if desired
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