I really liked the threads I have seen on the pepper stout beef. Really good way to do a chucky in my opinion. A couple of weeks ago I wanted to make some shredded beef enchiladas so I smoked a chucky for the filling. I created my own interpretation of the pepper stout process to incorporate more tex mex flavors. I used onions and jalepenos and used canned roasted tomato enchilada sauce + beer + beef broth for my liquid. It was awesome.
I am not making enchiladas today, but will be recreating the meat. It is good in tacos, over salad, or just by itself. It is awesome.
I just put the roast on the UDS and will smoke over post oak at 225 until I hit about 165 internal or where I really like the bark. On the Primo, I am roasting the onions and peppers with liquid gold at about 325.
01-06-2013 01:25 PM
peppers and onions are cooked down enough. Deglazed pan with a dark Mexican beer and added a can of fire roasted tomato enchilada sauce (Hatch brand). I am leaving it on the Primo to take in some post oak smoke. I might add a can of petite diced tomatos later. Not sure. Will see how it goes.
Mason Dixon Bowhunta
01-06-2013 01:48 PM
Lookin' good so far. Can't wait to see the final product
You're speakin' my language brother!!! That sounds like a great combination (almost like a Chicago beef w/peppers + smoke). Mmmm... Smoked taters or mac n cheese would be great with the finished roast alone. The tacos sound good too...
01-06-2013 03:30 PM
That seems like a great idea
01-06-2013 04:55 PM
chucky is at 165 and I like the way it looks. Good smoker flavor and a nice smoke ring. In my opinion, the UDS puts out a better tasting product than my Primo and as a bonus produces a much better smoke ring.
I decided to keep the liquid as is. I did not put the second can of enchilada sauce in, nor did I add any beef stock. There is enough liquid to knock this out.
About to be foiled and back on the pit.
01-06-2013 05:28 PM
that chucky looks great! can't wait to see the finished product :thumb:
01-06-2013 07:38 PM
took longer than anticipated, but it is done. Very very delicious. Honestly, I am thinking about bumping brisket off of my Super Bowl menu for this. Here are the final pics