Hey guys,
So I recently got my Large BGE and got a couple shorter cooks under my belt and then I decided to try a longer cook and I had a couple Chuck Roasts in my deep freezer. Ive read a bunch of the threads where you guys recommend turning that into pulled beef so I thought I’d give it a try. I thawed out one and thought one wasn’t going to be enough, can you ever have enough? So saturday morning I went to the grocery store and bought another one. I added rub to both and got the egg going about 7:15am. Had the egg open to get the fire started and it took awhile to get it what I now know it is referred to as "heat soaked." It hit temp at 8:00am. I put the meat on and started monitoring temps, both grate and internals of both. I kept an eye on it but wasn’t worried because I’ve read it’s about a 5-6 hour cook. Well the temps began to rise too fast. I check the dome thermometer and its reading 350 when its supposed to be 250. The funny thing is that my ThermoPro grate thermometer never read above 240 I then realize I have the bottom vent too far open(about 1inch and a half) and the top daisy wheel vents 100% open. I then scrambled to crack both the top and bottom. Eventually the temp comes down, but by this point, and hour in the chucks are at 120* internal. They got to 160 after two hours in which I pulled and wrapped in foil and added some warmed up beef broth. It then took only one more hour to get to 205* I know we try to cook to a temp not to a time but it just worried me that they got done too soon and I had to keep them warm for 6+ hours. My company wasn’t coming over until 6pm for supper. I then put in the oven on the coldest temp to not over cook which was 170*. This kept internal temp above 170* until I pulled the beef around 5:30.
The results were better than I thought. It stayed moist and very tender and I would agree that pulled beef is something that’s very good. IMHO better than pulled pork.
Also had to roast some potatoes on the egg because the oven was occupied keeping the pulled beef warm.
Here are some pics of the process. BTW It was hard to not open the foil to peek until I pulled it but the smell and the moistness, if that’s a word, was worth the wait.
After Thawing and adding the rub to the first
After hitting 205* on both
Finished Product
Roasted Potatoes on the Egg
So I recently got my Large BGE and got a couple shorter cooks under my belt and then I decided to try a longer cook and I had a couple Chuck Roasts in my deep freezer. Ive read a bunch of the threads where you guys recommend turning that into pulled beef so I thought I’d give it a try. I thawed out one and thought one wasn’t going to be enough, can you ever have enough? So saturday morning I went to the grocery store and bought another one. I added rub to both and got the egg going about 7:15am. Had the egg open to get the fire started and it took awhile to get it what I now know it is referred to as "heat soaked." It hit temp at 8:00am. I put the meat on and started monitoring temps, both grate and internals of both. I kept an eye on it but wasn’t worried because I’ve read it’s about a 5-6 hour cook. Well the temps began to rise too fast. I check the dome thermometer and its reading 350 when its supposed to be 250. The funny thing is that my ThermoPro grate thermometer never read above 240 I then realize I have the bottom vent too far open(about 1inch and a half) and the top daisy wheel vents 100% open. I then scrambled to crack both the top and bottom. Eventually the temp comes down, but by this point, and hour in the chucks are at 120* internal. They got to 160 after two hours in which I pulled and wrapped in foil and added some warmed up beef broth. It then took only one more hour to get to 205* I know we try to cook to a temp not to a time but it just worried me that they got done too soon and I had to keep them warm for 6+ hours. My company wasn’t coming over until 6pm for supper. I then put in the oven on the coldest temp to not over cook which was 170*. This kept internal temp above 170* until I pulled the beef around 5:30.
The results were better than I thought. It stayed moist and very tender and I would agree that pulled beef is something that’s very good. IMHO better than pulled pork.
Also had to roast some potatoes on the egg because the oven was occupied keeping the pulled beef warm.
Here are some pics of the process. BTW It was hard to not open the foil to peek until I pulled it but the smell and the moistness, if that’s a word, was worth the wait.
After Thawing and adding the rub to the first
After hitting 205* on both
Finished Product
Roasted Potatoes on the Egg
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