Pepper stout beef mistake?

JonM106 · 01-13-2013, 03:11 PM

Hey, all!

I have a 4lb chuckie going and I'm following the pepper stout beef recipe. Everything was going fine until I brought the smoker temp up to 350 (this was after I got to 165 IT, and wrapped it up in the foil pan with the peppers, onions, etc.)

IT rocketed up to well beyond 205 and it was not fork tender. Here's where the possible mistake came in because I thought I had overcooked it. I sliced it and put it back in the foil pan, and sealed it up in a 225 degree oven. If I let it simmer, do ya think it'll get to fall-apart tender eventually?

Grabnabber · 01-13-2013, 03:31 PM

Yup, let it go, it'll be fine. Just check on it every now and again.

El Ropo · 01-13-2013, 03:31 PM

I've had chuckies go up to 212 before getting probe tender. Next time, just put it back in the cooker till it is tender.

Most pepper stout recipes call for loosely pulling apart the roast and letting it cook longer in the juices and veggies as I recall.

JonM106 · 01-13-2013, 04:17 PM

Thanks all. I'll let 'er simmer and I'll stop fussing about it. Cheers!

JonM106 · 01-13-2013, 08:45 PM

Thanks again, everyone. Turned out great!

Pappy · 01-14-2013, 09:53 AM

I did 2 of these last weekend. Each one was 2.5 pounds. Mine did the same thing. Thought it would never get tender. After 165, foiled and went to 350, total of 7 house smoker time. Then I put it in the oven at 400 for another 1 1/2 hours before we could eat it.

01-13-2013, 03:11 PM	#1
JonM106 Got Wood. Join Date: 09-24-12 Location: Milwaukee Downloads: 0 Uploads: 0	Pepper stout beef mistake? Hey, all! I have a 4lb chuckie going and I'm following the pepper stout beef recipe. Everything was going fine until I brought the smoker temp up to 350 (this was after I got to 165 IT, and wrapped it up in the foil pan with the peppers, onions, etc.) IT rocketed up to well beyond 205 and it was not fork tender. Here's where the possible mistake came in because I thought I had overcooked it. I sliced it and put it back in the foil pan, and sealed it up in a 225 degree oven. If I let it simmer, do ya think it'll get to fall-apart tender eventually?

01-13-2013, 03:31 PM	#2
Grabnabber is one Smokin' Farker Join Date: 02-25-10 Location: Chicago IL Downloads: 0 Uploads: 0	Yup, let it go, it'll be fine. Just check on it every now and again. __________________ Tom Weber OTG Cast Iron Hibachi Large BGE

01-13-2013, 03:31 PM	#3
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	I've had chuckies go up to 212 before getting probe tender. Next time, just put it back in the cooker till it is tender. Most pepper stout recipes call for loosely pulling apart the roast and letting it cook longer in the juices and veggies as I recall. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

01-14-2013, 09:53 AM	#6
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	I did 2 of these last weekend. Each one was 2.5 pounds. Mine did the same thing. Thought it would never get tender. After 165, foiled and went to 350, total of 7 house smoker time. Then I put it in the oven at 400 for another 1 1/2 hours before we could eat it. __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

01-13-2013, 04:17 PM	#4
JonM106 Got Wood. Join Date: 09-24-12 Location: Milwaukee Downloads: 0 Uploads: 0	Thanks all. I'll let 'er simmer and I'll stop fussing about it. Cheers!

01-13-2013, 08:45 PM	#5
JonM106 Got Wood. Join Date: 09-24-12 Location: Milwaukee Downloads: 0 Uploads: 0	Thanks again, everyone. Turned out great!