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So yesterday I gathered up the ingredients and one the smoker it went. I used a 2.86 lb Angus Chuck Roast from Mejier, which was the biggest one they had. For the peppers, I switched from 3 jalapenos to 2 Anaheim peppers to reduce the heat for others in my house. Cooked per the instructions.

The results were really good. I served with provolone and a little giardinier. It had great smokey flavor mixed with the stout and peppers. I think it actually could have used a little jalapeno pepper, it was missing that zip. My wife agreed. Next time I'll use at least a half a jalapeno. Yes, this will be made again!

Thanks Vince for posting this great recipe!