camp_cookie
Senior Cook
NOTE: The following is a post I made on an Australian camp oven cooking forum. I described some of the items and methods in detail as I wasn't sure if the terminology and techniques would be the same there. Please don't take anything in the post as condescending.
I most often use my Big Green Egg for longer cooks and a Weber kettle grill for shorter cooks.
Here are a couple of chuck roast (from a beef shoulder) that I did in the BGE:
The final picture shows the meat to be served as "pulled". If cooked correctly, the connective tissue in the meat will break down allowing for the meat to be pulled apart with fingers or a fork. This method is very common with pork shoulder here.
I most often use my Big Green Egg for longer cooks and a Weber kettle grill for shorter cooks.
Here are a couple of chuck roast (from a beef shoulder) that I did in the BGE:
The final picture shows the meat to be served as "pulled". If cooked correctly, the connective tissue in the meat will break down allowing for the meat to be pulled apart with fingers or a fork. This method is very common with pork shoulder here.