Pepper Stoudt Beef Guidelines

str8upcop04 · Sep 9, 2013

Can anyone give me an idea of time & temp for pepper stoudt beef. I understand it's done when it's done but I'm trying to plan a meal for next Sunday's 1:00est Bears vs. Vikings game. I'm using a WSM with ROL charcoal & cherrywood. Planning on cooking to an internal of 165F & then foiling until 200-205F. Basic Rub of salt & pepper. Thanks in advance!

-Justin

JONESY · Sep 9, 2013

Plan on 5 hours cooking time. The beauty of PSB, is that once shredded and pulled it holds in a low oven wonderfully.

R2Egg2Q · Sep 9, 2013

Here's a post I found helpful when I first cooked this: http://www.bbq-brethren.com/forum/showthread.php?t=94382

TroyA65 · Sep 9, 2013

I just did this one http://www.bbq-brethren.com/forum/showthread.php?t=170474

You can also look at the wolf pit video (not that I followed it but it's a good video)

Good Luck!

Big George's BBQ · Sep 9, 2013

Thirdeye has a write up in his blog and Bob Brisket just did one

YetiDave · Sep 9, 2013

I only use the Q for the smoke, not the whole cook. Usually 3 hours of smoke and a couple of hours in the oven works

Untraceable · Sep 9, 2013

FYI, Ive only done it once but I was very low on sleep so I foiled with the peppers and onions a little early (3 hrs of smoke?) and the peppers and onions were super overcooked. If I could suggest anything, its that you hold off a little bit on adding the veggies if you want them to retain their integrity

str8upcop04 · Sep 9, 2013

Thanks for the help & guidance Brethren, I'll post some pics after Sunday.

williamj · Sep 9, 2013

I did the wolf pit recipe Labor Day weekend, almost foolproof. Give her a shot you won't regret it.

Cooknhogz · Sep 9, 2013

Can't beat a good PBS sammie

njfoses · Sep 9, 2013

Just made this yesterday. 5 lb chuckie took a little over 3 hours to get to 165 internal smoking at 275 deg, then in the oven at 350 deg for 2 hours, 45 min to shred.

daninnewjersey · Sep 9, 2013

njfoses said:
Just made this yesterday. 5 lb chuckie took a little over 3 hours to get to 165 internal smoking at 275 deg, then in the oven at 350 deg for 2 hours, 45 min to shred.

How was it? Tuckerton, huh? I'm down here at exit 36 :biggrin1::biggrin1:

Pepper Stoudt Beef Guidelines

str8upcop04

Knows what a fatty is.

JONESY

is one Smokin' Farker

R2Egg2Q

is One Chatty Farker

TroyA65

is one Smokin' Farker

Big George's BBQ

somebody shut me the fark up.

YetiDave

is one Smokin' Farker

Untraceable

Babbling Farker

str8upcop04

Knows what a fatty is.

williamj

Full Fledged Farker

Cooknhogz

Knows what a fatty is.

njfoses

Knows what a fatty is.

daninnewjersey

Babbling Farker

Similar threads