The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Today's Pulled Beef Sandwiches (http://www.bbq-brethren.com/forum/showthread.php?t=94382)

Vince B 10-23-2010 09:25 PM

Today's Pulled Beef Sandwiches
 
I have been wanting to try a recipe that I saw Larry Wolfe post a while back called Pepper Stout Beef. This recipe basically has you smoke or grill a 4 lb chuck roast for 3 hours or until the internal temp is 165*. Before placing the chuck roast on the smoker Larry has you use kosher salt and ground black pepper on roast and cook at 240-260*.

While the roast is on the smoker slice 2 green peppers, slice 1 red onion, 3 jalapenos sliced with seeds, 6 cloves of garlic minced, 1/4 cup Worcestershire sauce, and 1 - 12oz bottle Guinness Extra Stout and place them in a foil pan large enough for your roast. After the roast reaches 165* place it on top of the ingredients. Then seal the top of the foil pan tight with a piece of foil. Cook at 350* for 2.5-3hrs until the roast is able to be pulled.

Once you have achieved this pull the roast and then continue to cook until the liquids have been reduced by about half. Then take and place on some rolls with cheese. These were awesome however were a little spicy for me. I only used two jalapenos and removed the seeds. Next time I will only use one and also remove the seeds. Here are the pic's from my cook.

http://i110.photobucket.com/albums/n...ledbeef002.jpg

http://i110.photobucket.com/albums/n...ledbeef009.jpg

For my cook I decided to use two chunks of cherry in my wsm with a mostly full ring of charcoal. I did minion 15 or so lit coals on top. Once the coals went on I assembled the smoker and put the chuck on. Installed my probes and closed the lid and did not open it until the meat read 160*. This took almost 3 hours with my wsm staying about 240*.

http://i110.photobucket.com/albums/n...ledbeef013.jpg

http://i110.photobucket.com/albums/n...ledbeef014.jpg

http://i110.photobucket.com/albums/n...ledbeef016.jpg

http://i110.photobucket.com/albums/n...ledbeef021.jpg

When my roast was close to 150* I prepared all my ingredients for the foiled pan that would be used for the second part of the cook. Make note of the sizes of the chopped ingredients. I think these were perfect sizes for when it was all said and done. I then added one beer per Larrys suggestion and then mixed the ingredients well. The best part about this is you only use one beer and have 5 left over for the pit master!
http://i110.photobucket.com/albums/n...ledbeef023.jpg

http://i110.photobucket.com/albums/n...ledbeef026.jpg

Once I felt the roast was ready for the next step I checked it in a few places to make sure I was close. Then I added it to the foil and sealed it up goodntight! Back on the wsm trying to achieve 350* however I seemed to get to about 330-340* for 3 hours. This was with all of my vents wide open.

http://i110.photobucket.com/albums/n...ledbeef028.jpg

http://i110.photobucket.com/albums/n...ledbeef031.jpg

http://i110.photobucket.com/albums/n...ledbeef034.jpg

At right around 6 hours total cook time I removed the top layer of foil from the pan and stuck chuck with a fork. He was definitely ready for the next step. At which point I busted out a couple of forks and shredded it up. Mixed well in the juices and broken down veggies. Placed back on the smoker uncovered for about another hour until most of the juices were gone.

http://i110.photobucket.com/albums/n...ledbeef039.jpg

http://i110.photobucket.com/albums/n...ledbeef040.jpg

http://i110.photobucket.com/albums/n...ledbeef043.jpg

After about an hour most of the liquid had cooked down and it was time to make up a sandwich.

http://i110.photobucket.com/albums/n...ledbeef047.jpg

http://i110.photobucket.com/albums/n...ledbeef048.jpg

http://i110.photobucket.com/albums/n...ledbeef052.jpg

I will say these were awesome and I will definitly be making them again. Thanks for looking! Vince

samiam 10-23-2010 09:28 PM

Damn that looks great! On my short list to make. Thanks for sharing!

bigabyte 10-23-2010 09:31 PM

That looks mighty good!:cool:

Crazy Harry 10-23-2010 09:33 PM

I need to try that

MOS95B 10-23-2010 09:45 PM

Looking good!!

hamiltont 10-23-2010 09:49 PM

Ohhhh ya, that looks Smackin' Goot... Cheers!!!

colonel00 10-23-2010 09:50 PM

Fantstic! Lucky for me chuckies were on sale and I picked up some today.

Norm 10-24-2010 07:26 AM

Wow!

Great cook Vince, I bookmarked this one to try out. :-D

Phubar 10-24-2010 07:28 AM

I like your cooking style!

atvottawa 10-24-2010 07:48 AM

It really does look good. My only change would be to take that plastic cheese out and add a few slices of provolone. I love provolone on beef.

Keep on keeping on.

MrSmoker 10-24-2010 08:43 AM

Thanks Vince I'm going to try it,looks mighty tasty.

Grabnabber 10-24-2010 08:50 AM

Holy Moly, that looks goooooood! :thumb:

Vince B 10-24-2010 09:44 AM

Quote:

Originally Posted by atvottawa (Post 1439527)
It really does look good. My only change would be to take that plastic cheese out and add a few slices of provolone. I love provolone on beef.

Keep on keeping on.

Yeah I know the cheese was not the most photogenic part of the cook!:mod: LOL it was still good! To be honest it was all I had in the house and totally forgot to get some at the store earlier in the day to slice up. Myself I like mozzarella or cheddar on my beef. As I type this my meat slicer is giving me dirty looks! :doh:

Q-Dat 10-24-2010 09:51 AM

Wow! I need to do more chuck soon! Great lookin stuff!

Brooks BBQ 10-24-2010 10:09 AM

Great ideas there! Going to copy.
Love smoked chuck!

Cole slaw is good side with this type of meal.


All times are GMT -5. The time now is 06:24 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.