Pulled BBQ Beef on the Big Green Egg by GRILLIN WITH DAD

what’s up everyone welcome back to thechannel thanks again for watching todaywe are going classic comfort foodbarbecue and we’ll be making pulledbarbecue beef that’s right so for thiscook I’m gonna be using a deep chuckroast so this about three pound piece ofbeef it’s gonna be enough to feed myfamily tonight these things are great tocook with because they’re readilyavailable they are very inexpensive andthey go a long way the recipe that I’llbe using is also very simple so you guysshould be able to follow along at homeand make it with the ingredients thatyou have in your house so let’s getstarted the ingredients for this cookare fairly simple so I’ve got my beefchuck roast so this will be the star ofthe dish then I’m gonna apply a littleavocado oil for the binder I’m gonnaseason it up with a hardcore car andwe’re black which is my go-to beef Robfor beef and for steaks you can applyany rub that you’d like I like thisparticularly special in going to low andslow but then like we’re gonna go todayand I’ve got an onion a couple jalapenosand then barbecue sauce I’m going withsnows barbecue sauce it’s a Texasclassic sauce which is gonna be reallytasty on this beef and a couple of rollsto make sandwiches after we’re all donethe way that I like did you my pulledbeef it’s very simple so we’re gonnaseason up the chuck roast throw it on abig gooey night for a couple hours letit sit in that smoke for a little bitlike those flavors build up get thatnice bark on the outside after a couplehours I’ll throw it in a Dutch oven withthe braising liquid with the veggies sothat’s gonna break down the chuck roasteven further to get it super tender andat the end we’re gonna toss in somebarbecue sauce and let it finish for afew more minutes on the grill let thatsauce thicken up and then we’ll makesome tasty barbecue sandwiches afterit’s all said and done alright let’s getstarted and prep our chuck roast getthese out of the way for nowokay take our chuck roast this is gonnago plana and take our chuck roast out[Music]all right this is a nice very nice pieceof beef it’s got a little bit of fat outof it we’re gonna leave all this on thisis gonna render down while it’s cookingthen also all its braising so I’m notgonna trim anything off this thing islooking really good as is so let’s justapply a little bit of our avocado oiljust to get it nice and sticky for theseasoning they also like to use a hotsauce as a binder every now and then ifyou have that at home you can use thatas well and that will take my beef ruband just season it all the way around soagain you can use any rub that you likefor beef or / steaks just be sure toapply a nice amount this’s this is a lotof beef and is gonna be cooking for along time so don’t be stingy with therub[Music]all right this thing is looking prettynice so I’m gonna let this Chuck Rosesit it on my countertop at roomtemperature for him on 20-30 minuteswhile I go fire up the victory back sothis’ll allow it to start coming up toroom temperature start sweating a littlebit absorbing absorbing the rawabsorbing those flavors and then we’llthrow it on the smoker let’s get the BigGreen Egg ready I’ve got the fire boxfilled with lump charcoal one otherthing that I’m gonna do is I’m gonnathrow in a couple pieces of post oakwood chunks so this is going to generatea little bit more smoke while the Chuckis smoking and I’ll throw these on afterI led the charcoal and just let themsmoke throughout the cook all right theegg is now lit I’m gonna leave the domeopen for about 10-15 minutes like thatcharcoal a little bit more hotter I’mgonna bring the temperature up to about250 don’t go higher than 275 on thesethat first step on the cook for thatfirst smoke part it’s only gonna taketwo two and a half hours so go to 50 toreally allow that beef to absorb thatsmokiness and start building up thatlard before we throw in the Dutch ovenfor the second part of the cook the eggis cruising at 250 so let’s go ahead andput our chuck roast on and get thisthing going getting some real nice smokecoming out of that uh Post Oak smells sogood scrub the Chuck stick it right inthe middle of the greatclose the lid and will let it cook it’sbeen about two and a half hours let’stake a look at our chuck roast and seehow it’s lookinglet’s take a peek here oh yeah thisthing is looking mighty fine as you cansee it’s still nice and wet on theoutside so I know this thing’s gonna bedelicious got that nice bark formingnice solid blood color the dark mahoganyin some places this thing is uh is readyto go in the Dutch oven so the secondstage of the cook will be to put thechuck roast in my Dutch oven I’m alsogoing to add a little bit of a beefstock a little bit of our shoe shinersauce and some diced onion the liquidajiz gonna help keep it moist and tohelp it I’ll break down and get verytender for the UH finish okay let’s takeour chuck roast off the egg and thisthing smells and looks great so I’mgonna put it right in my Dutch oven takethe onions just spread those all arounda little bit on top I’ll take my beefstock put it in you want to fill it inmaybe about to the halfway point of theof the chuck roast you don’t need thatmuch more just enough to I hope itbraised along and I’ll take my waterShire sauce and just put in a a coupledashes of that just for some extrarichness and a little saltiness nowright take my lid put it back on now I’mgonna put this thing back on the egg tocontinue cooking alright that Joplin isback on the grill so this will probablytake another three three to four hoursor so at that same temperature 250 nomore than 275 until the Chuck Rose getssuper tender we’re not going bytemperature this time we’re going toearly but I feel so I’m going to comeback in a couple hours just put my forkin there see if it twists easily and ifthe beef is ready to be shredded andmixing with the barbecue sauce alrightit’s been about three more hours let’stake a look at our chuck roasttake this lid off whoo no man thatsmells fantastic in there lay thoseonions that Jews bubbling away is gonnabe so good all right let’s check if it’sready so the way that we check fortenderness is your take your fork andwhen you put it in the meat it should goin like butter without any resistanceand you should be able to twist it andsee it just shreds so this is exactlywhat we’re going forfork-tender here’s a little piece youcan see man so good all right let’s takethis guy out and do the next part of thecook all right let’s get this guy goingman that chuck roast looks amazingso I’m gonna take two forks and justshred the meat man I wish you guys couldsmell this I mean this beef looksunbelievable it’s very hot so that’s whyI like shredding it with forks but Imean it’s barely any effort at allso just shred all this up and get itinto nice small pieces see that nicesmoke ring on the beef nice bark thatbuilt on the outside this is as good asit gets so be good[Music]our chuck roast is shredded and it’s Imean you can eat this as is it’sabsolutely delicious we’re gonna add alittle bit of barbecue sauce just toreally spice it up and bring out thoseflavor so just pour it all over justlike so mix it all together oh man thisis gonna make some this is gonna makesome really good sandwiches chuck roastis nice and sauced up nowso I’m gonna do one last thing we’ll putthe cover back on and I’m gonna put theDutch oven back on the grill for just afew more minutes that’ll allow the sauceto caramelize a little bit more geteverything nice and hot again and thenwe’ll make our sandwiches all right mybeef is inside I pulled it off the grillI let it cook for maybe 10 to 15 minutesmax with the barbecue sauce so thiswhole bottle to caramelize a little bitmore and get nice and hot so let’s takea look oh manstuff smells so good not sure how wellyou can see but this looks on freakingbelievable just shredded beefdeliciousness so juicy so moist withthat barbecue sauce mixed in oh mancan’t wait to make my sandwich but justtake a little taste a quick little bitemmm oh man so gooda little sweetness from that barbecuesauce just really puts it all togetherbut anyways let’s get started on oursandwich and see how this thing is gonnabe okay forward a sandwichI’ve got my bread so I get toasted up alittle bit give a little bit more crunchand move this out of the way let’s putthis guy together so a nice pile of thebeef oh man this would be so good sogood okayI’m gonna put a little bit of a dicedjalapeno right on top so give it justthat out extra kick that I like on mysandwich now this this beef is upplaying juicy plenty moist it doesn’tneed anything else let’s put this guy ontop this out of the way it’s got oursandwich and halfoh man look at that how’s that for abeef sandwich super juicy let’s give ita tasteall right here we go let’s try thissandwich out right there look at thatstick it to me hmm oh manwell it’s a BBQ beef sandwich so did yousee love the crunch from Diop from thetoast as well get a little bit of asmokiness that’s when that initial cookthat we get and then it just kind offalls apart in your mouthget a little tang unis little sweetnessfrom the barbecue sauce again you canuse any sauce that you like if you likethese a little bit sweeter go with thesweeter sauce or spicy or more vinegarbase really uh sky’s the limit here butthis is uh this is really delicious andthen at the end you get that nice pop ofheat from the from the diced jalapenodelicious so one other thing to know ifyou don’t want to make sandwiches withthese you can skip the barbecue sauceand you just serve it kind of pot roaststyle right at the beef stock cooking itexactly the same way that I did and thenjust serve it with mashed potatoes orreally any way that you want to servebeef with sandwiches is just kind of myweight you ought to do it one of myfavorite ways but really the sky is thelimit with these but man these are supergood well that’s gonna be it for thisvideo thank you so much for watchingguys if you liked it hit that subscribebutton hit that thumbs up button let meknow down in the comments what you thinkabout it and I’ll see you guys next timeyou