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Pulled beef? Good ideas?

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Unknown
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edited November -1 in EggHead Forum
Anybody have any pulled beef recipes or good ideas of what I can do with chuck roasts that I'd like to introduce to my BGE this weekend?
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  • Gfw
    Gfw Posts: 1,598
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    07_08_0007_28_05.jpg
    <p />Q-Ball, - check out the link - it may at least give you a starting point. Good luck!

    [ul][li]Pulled BBQ Beef[/ul]
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  • Unknown
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    Q-Ball,
    I had read on Ray's forum about chuck rolls a while back and decided to try one (I should note that I did it on one of my other cookers and not my egg). The rolls start out around 20 lbs and cook up very easily with about 25% loss in weight after cooking. I followed the directions that I received and loosely followed them: Smoke at 225 - 250 until the internal temp reaches 165. At that point wrap in foil then back into the smoker until they reach about 190 - 195 (the standard probe test of no resisitance is what I used). The meat about fell apart into long strands of delicate goodness when I went to serve it. I have cooked about 6 more since then for various functions. They seem to be very forgiving and are quite delectable. Goes great on a hogie type roll with whatever you want to throw in with it.[p]Now then, a chuck roast is cut from the chuck roll, so I don't why it wouldn't come out the same way. Any rub that you would normally use for beef should work just fine.[p]Good luck with it
    Matt.
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  • Marvin
    Marvin Posts: 515
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    South O,
    We've done ours with chuck roast - both blade in and boneless. Our technique is nearly the same without the wrapping: just leave it until the internal temp is 190-200. The Egg is very forgiving in terms of maintaining moisture, and the fat in a chuck roast works just like the fat in a pork butt. they are both shoulder cuts. Enjoy.
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  • Unknown
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    Q-Ball, I did one just the way the others said except I did it underneath a full brisket. When I cut the fat off the brisket I put it on top of the chuck roast used a raised grid with the brisket on top of the roast. I inserted quite a few slivers of garlic into the chuck roast first and then used the same Dizzy Dust on both. Very good.

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  • LOG
    LOG Posts: 85
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    Q-Ball,
    Did mine just like my Brisket, Covered with Dizzy dust. It cooks for almost as long as brisket. Pull at 200, and let sit for a hour wrapped. Man it was tasty. Great for sandwiches.
    Enjoy!
    Jeff
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