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Old 07-26-2011, 09:33 PM   #90
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs

I just added this thread to the Roadmap, because it is very worthy. But, now I'm concerned that the original website that has the recipe on it could disappear and this awesome recipe will be lost.

So, give the original link some love:

He has great photos and deserves the hits.

If it is gone, then read on:

Pepper Stout Beef

What you will need

4lb - Chuck Roast
2 - Big Bell Peppers (sliced)
1 - Big Red Onion (sliced)
3 - Big Jalapenos (sliced seeds and all)
6 - Garlic Cloved (minced)
1/4 cup - Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper

Heavily season Chuck Roast with Kosher Salt and Fresh black pepper and cook indirect in the 245-260 range, you can add smoke wood if you prefer,

Cook until the internal temperature reaches 165.

Once the roast hits 165, place into pan directly on top of vegetable, stout mixture and cover tightly with foil.

Continue to cook roast in a smoker or oven at 350 for 2.5-3 hours or until it is fork tender.

Once the meat is tender, shred all of the meat and continue to cook uncovered until the liquid is reduced by half.

Serve meat on hard rolls with or without cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone or swiss, etc., would work as well. Horseradish would be another good condiment.


Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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