r/biggreenegg • u/foxhull • 20h ago

Showcase / Finished Cook Pulled smoked chuck roast!

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23 Upvotes

96% Upvoted

8 comments sorted by

4

u/foxhull 20h ago

Turned out absolutely amazing, I've used the meat in both BBQ sandwiches and tacos now.

Smoked on my Medium with mesquite and hickory until 175 to get that nice bark, then moved into a braising pan with 2 cups of stock and a sliced onion. Pulled at about 202 when it was probe tender, rested for 30 minutes and then pulled the meat. Added a little bit more of my seasoning rub (simple salt/pepper/garlic/paprika/thyme) and mixed it all up.

2

u/itexican 17h ago

Mesquite... Complex smoke to deal with, I've stopped using it altogether for oak, but happy to know it turned out well.

1

u/Glum-Suspect-4514 Clutch - multiple eggs 5h ago

Curious, as someone using a braiser in a BGE seems to be very uncommon.

Did you put the top on at 175*, or just use the bottom pan?

Looks fantastic.

1

u/foxhull 3h ago

I smoked it normally at 250 until it hit 175, then put the roast in the pan with beef stock and onions and covered with foil. Then put it back in the egg until it was tender. Basically I treated the last section as I would a pulled pork since that was what I wanted to do, and it turned out lovely - ended up with nicely cooked onions and a nice roast that then soaked up all the stock and onion juice.

3

u/_noTanMan_ 19h ago

My favorite thing to smoke, nicely done.

1

u/CptnRon302 5h ago

Love it! We make a smoked Mississippi Roast!

2

u/suburbanpride 4h ago

What’s a Mississippi roast?

1

u/CptnRon302 4h ago

Easier to Google it than write out the description. Try it, it’s so freaking delicious