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Unread 08-29-2013, 07:16 AM   #1
On the road to being a farker

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Join Date: 06-30-12
Location: Birkirkara, MALTA - 35⁰ 53'55.1" N, 14⁰ 28'37.5" E
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Default Wednesdays cook (Pepper Stout Beef + Fatty & Pig Shots)

OK... Since I only tried this once last year & didn't get it quite right, I thought I'd try again.

Started with a 1.7 KG (3.75 LB) chuck. I used APL's Brisket Paste & Seasoning as an inspiration, but had to make some changes because I don't have access to some ingredients, so...

The Paste:

I used 3 TBS yellow mustard
2 tsp chili powder
2 low sodium beef cubes

Dissolved the beef cubes in a little water & added some corn flower to get more of a paste, then added mustard & chili powder.

1/4 C garlic salt
3 TBS black pepper (course ground)
2 TBS kosher salt
1 TBS lemon pepper
1 tsp chili powder
tsp cayenne pepper

On the kettle at 10am with 2 chunks of cherry wood. Running around 275-300F

IT @ 160F in 2 hours

Joined the veggies:
Red, green & yellow pepper, onion, garlic, can Guinness and 1/4 C Worcestershire

Meanwhile smoked a fatty for lunch...

Filled with chicken fajita & cheese

Also made some pig shots for afternoon snacks

Foiled running around 300F
Beef reached 205F IT after 4 hours, let it run another 2 hours.

Ready & pulled after 6 hours

I was quite pleased with the result. We were 'only' 5 people, so I have some beef left that's now in the freezer (if I get a craving this winter )

Thanks for looking!
"I didn't claw my way to the top of the food chain to eat vegetables!"
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