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!
Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
Last edited by ---k---; 12-23-2013 at 03:52 PM..