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Unread 09-09-2013, 08:19 AM   #1
str8upcop04
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Question Pepper Stoudt Beef Guidelines

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!

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Unread 09-09-2013, 08:45 AM   #2
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Plan on 5 hours cooking time. The beauty of PSB, is that once shredded and pulled it holds in a low oven wonderfully.
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Unread 09-09-2013, 08:55 AM   #3
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Here's a post I found helpful when I first cooked this: http://www.bbq-brethren.com/forum/sh...ad.php?t=94382
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Unread 09-09-2013, 08:59 AM   #4
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I just did this one http://www.bbq-brethren.com/forum/sh...d.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!
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Unread 09-09-2013, 10:13 AM   #5
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Thirdeye has a write up in his blog and Bob Brisket just did one
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Unread 09-09-2013, 10:32 AM   #6
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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
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Unread 09-09-2013, 10:51 AM   #7
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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
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Unread 09-09-2013, 11:10 AM   #8
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Thanks for the help & guidance Brethren, I'll post some pics after Sunday.
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Unread 09-09-2013, 05:27 PM   #9
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I did the wolf pit recipe Labor Day weekend, almost foolproof. Give her a shot you won't regret it.
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Unread 09-09-2013, 06:24 PM   #10
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Can't beat a good PBS sammie
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Unread 09-09-2013, 08:41 PM   #11
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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.
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Unread 09-09-2013, 08:46 PM   #12
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Quote:
Originally Posted by njfoses View Post
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
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