4lb - Chuck Roast
2 - Big Bell Peppers (sliced)
1 - Big Red Onion (sliced)
3 - Big Jalapenos (sliced seeds and all)
6 - Garlic Cloved (minced)
1/4 cup - Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper
Chuck Roast
Heavily season Chuck Roast with Kosher Salt and Fresh black pepper and cook indirect in the 245º-260º range, you can add smoke wood if you prefer, I did not.
Cook until the internal temperature reaches 165º.
Once the roast hits 165º, place into pan directly on top of vegetable, stout mixture and cover tightly with foil.
Continue to cook roast in a smoker or oven at 350º for 2.5-3 hours or until it is fork tender.
Once the meat is tender, shred all of the meat and continue to cook uncovered until the liquid is reduced by half.
Serve meat on hard rolls with or without cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone or swiss, etc., would work as well. Horseradish would be another good condiment.
I did this method today...and it is absolutely awesome! Only thing I did differently, being deep in South Texas, is that I smoked the 4 lb hunk o'meat with a mix of pecan and oak for 3 hours, at that point the internal temp hit 165f and it went into the roasting pan in a 325f oven for a full 3 hours. I did not need to "reduce the juice" at that point, I just let it rest 20 minutes then I shredded away.
ReplyDeleteIt was a hit! Everyone LOVED it. Thanks for this killer recipe.