robbq
is one Smokin' Farker
- Joined
- Jun 3, 2012
- Location
- Westborough, MA
Today I did my first low-n-slow on the big green egg, and tried pulling a chuck roast, also a first for me. Nothing original here, I followed how several other people here have done it. Here's how it went.
Rubbed and going on for a smoke:
Mixed up some sliced onion, beef broth, and white wine.
After 5 hours, put the roast into the pan and foiled it.
After another couple of hours.
Reduced the liquid from the pan.
Shredded the beef, added the liquid and a bit of Weber bbq sauce.
The sandwich!
And since the egg was already going, cranked up the heat and did an apple pie.
The beef was just amazing. Moist, smoky, oniony, so good.
The pie was good too, although the wife and daughter complained that it tasted like charcoal a bit.
Rubbed and going on for a smoke:
Mixed up some sliced onion, beef broth, and white wine.
After 5 hours, put the roast into the pan and foiled it.
After another couple of hours.
Reduced the liquid from the pan.
Shredded the beef, added the liquid and a bit of Weber bbq sauce.
The sandwich!
And since the egg was already going, cranked up the heat and did an apple pie.
The beef was just amazing. Moist, smoky, oniony, so good.
The pie was good too, although the wife and daughter complained that it tasted like charcoal a bit.
