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-   -   Pepper Stoudt Beef Guidelines (http://www.bbq-brethren.com/forum/showthread.php?t=170620)

str8upcop04 09-09-2013 08:19 AM

Pepper Stoudt Beef Guidelines
 
Can anyone give me an idea of time & temp for pepper stoudt beef. I understand it's done when it's done but I'm trying to plan a meal for next Sunday's 1:00est Bears vs. Vikings game. I'm using a WSM with ROL charcoal & cherrywood. Planning on cooking to an internal of 165F & then foiling until 200-205F. Basic Rub of salt & pepper. Thanks in advance!

-Justin

JONESY 09-09-2013 08:45 AM

Plan on 5 hours cooking time. The beauty of PSB, is that once shredded and pulled it holds in a low oven wonderfully.

R2Egg2Q 09-09-2013 08:55 AM

Here's a post I found helpful when I first cooked this: http://www.bbq-brethren.com/forum/sh...ad.php?t=94382

TroyA65 09-09-2013 08:59 AM

I just did this one http://www.bbq-brethren.com/forum/sh...d.php?t=170474

You can also look at the wolf pit video (not that I followed it but it's a good video)

Good Luck!

Big George's BBQ 09-09-2013 10:13 AM

Thirdeye has a write up in his blog and Bob Brisket just did one

YetiDave 09-09-2013 10:32 AM

I only use the Q for the smoke, not the whole cook. Usually 3 hours of smoke and a couple of hours in the oven works

Untraceable 09-09-2013 10:51 AM

FYI, Ive only done it once but I was very low on sleep so I foiled with the peppers and onions a little early (3 hrs of smoke?) and the peppers and onions were super overcooked. If I could suggest anything, its that you hold off a little bit on adding the veggies if you want them to retain their integrity

str8upcop04 09-09-2013 11:10 AM

Thanks for the help & guidance Brethren, I'll post some pics after Sunday.

williamj 09-09-2013 05:27 PM

I did the wolf pit recipe Labor Day weekend, almost foolproof. Give her a shot you won't regret it.

Cooknhogz 09-09-2013 06:24 PM

Can't beat a good PBS sammie

njfoses 09-09-2013 08:41 PM

Just made this yesterday. 5 lb chuckie took a little over 3 hours to get to 165 internal smoking at 275 deg, then in the oven at 350 deg for 2 hours, 45 min to shred.

daninnewjersey 09-09-2013 08:46 PM

Quote:

Originally Posted by njfoses (Post 2618853)
Just made this yesterday. 5 lb chuckie took a little over 3 hours to get to 165 internal smoking at 275 deg, then in the oven at 350 deg for 2 hours, 45 min to shred.

How was it? Tuckerton, huh? I'm down here at exit 36 :biggrin1::biggrin1:


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