Tuesday, October 20, 2009

Pepper Stout Beef

What you will need

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.



10 comments:

  1. 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.

    It was a hit! Everyone LOVED it. Thanks for this killer recipe.

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  2. Hi Larry,

    I made this for a big family dinner this weekend, just with 1 jalapeno though and using oak to smoke for 3 hours before braising. It was fantastic, the whole family really enjoyed it. Thanks for posting a great recipe.

    SnorkelingGirl

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  3. I made this last weekend and while it came out great, the one modification I would do is use 3 Jalapenos, cored and seeded instead of 3 with seeds and all. It didn't exactly send me sprinting to the fridge for a glass of milk, but there was some serious heat and my wife couldn't eat it. Or maybe replace the jalapenos with 2 cored/seeded poblano peppers.

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  4. Just saw this on the Brethren site Larry.
    This just may be cookin' this one up in the yard this weekend.
    Great post.

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    Replies
    1. Thank you very much Joe!! Let me know how you like it!!

      Larry

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  5. Hi Larry. Question for you. I'm planning on making this for a large group of people this weekend. I have a 18.5 WSM and was wondering is it better to make one 10lber., or go with 2 5lbers.? Would cooking times be affected?

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  6. I would go with 2 smaller ones because you will have more surface area for smoke and seasoning and it will give you smaller strands of meat so you will only need to shred it versus shredding and cutting. Hope you enjoy and remember chuck roasts are stubborn and it's not done until the meat twists like spaghetti!! Thanks!

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    Replies
    1. Larry, I know this is way beyond when I asked you this question, but I thought I'd let you know that the PSB was fantastic. Everybody loved it! In fact I'm firing up the smoker again tomorrow for my second run at it. Thanks for your timely reply to my first question, I was kind of stressing about smoking a large chuck roast.

      Great recipe!
      Dennis

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    2. Really glad it turned out great for you Dennis! How did you end up doing it? As one big roast or cut in half? Hope the second one turns out even better! Let me know please!

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    3. Larry, I smoked 2-5lbers. I used oak, and followed the recipe exactly. I did hit a stall at about 145 degrees, for about 2 hrs,but was in no hurry.

      Right now I have 2- 2.5 lbers. in the WSM. Using hickory, as I am also smoking a chicken. The beef I am making for our family vacation the first week of August. I will vacuum seal and freeze until then. I will sneak a few bites tho. I will let you know how it goes over when we return.

      Thanks again!
      Dennis

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