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Clay’s Pulled Beef

By Clay Roberts

Beef makes a great BBQ sandwich but it tends to dry out during the cook. This three stage method using a Dutch oven helps to keep the beef tender, moist and flavorful. Here’s my recipe for cooking on the Big Green Egg®.



Print Recipe
  • 2 or 3 choice chuck roasts
  • Peanut oil
  • Dizzy Pig® Cow Lick Steak Seasoning
  • 10 strips of good bacon
  • Tomato based BBQ sauce, or your favorite sauce
  • 1/3 cup maple syrup, the real stuff
  • 2/3 cup water



  1. Rub beef with peanut oil and coat generously with Dizzy Pig Cow Lick.
  2. Prepare your smoker for an indirect cook at 250°F. Fire up the egg and stabilize at 250°F dome. Be prepared for an 8 hour cook. Set up is indirect, platesetter feet up, grid on platesetter, drip pan and V rack on grid. At this time leave the grid off.

Stage 1:

  1. Set beef on V rack in pan with a little water or beer in pan.
  2. Lay bacon on top of beef.
  3. Lift platesetter enough to throw a handful of hickory chips on burning lump.
  4. Place grid in egg and set in the pan with beef.
  5. Cook for about 5 hours, and when beef is 160°F internal remove from smoker.

Stage 2:

  1. Oil the inside of a No.12 Dutch oven with peanut oil. If you don’t have a Dutch oven you can use a double layer of heavy aluminum foil.
  2. Remove bacon from beef and lay across bottom of Dutch oven.
  3. Carefully lift beef off of rack and place in Dutch oven.
  4. Pour the maple syrup and water over beef.
  5. Insert meat temperature probe.
  6. Put the lid on and set on top of platesetter (after removing grid). Maintain smoker at 250°F.
  7. Cook for about 2 hours or until beef is 215°F internal and remove from egg.

Stage 3:

  1. Set the beef out on a tray to rest.
  2. Drain the beef juice from the Dutch oven into a container. Place the container in the freezer to chill so that you can skim off the fat later.
  3. Trim any fat you find on the beef and start pulling with a fork. Remove gristle and fat as you pull.
  4. Return pulled beef to Dutch oven and add the sauce to your liking.
  5. Skim fat from saved juice and return juice to the beef. Do a taste test before returning to the egg.
  6. Add more hickory chips to fire.
  7. Return Dutch oven to smoke with the lid off.
  8. Cook for about 1 and 1/2 hours, maintaining a dome temp no higher than 250°F.
  9. Stir and serve on soft hamburger buns with pickles on the side.***Keep the egg steady at 250°F, smoke with more hickory if you like and enjoy one of life’s best sandwiches.