Pepper Stoudt Beef Guidelines

str8upcop04 · 09-09-2013, 08:19 AM

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 · 09-09-2013, 08:45 AM

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

R2Egg2Q · 09-09-2013, 08:55 AM

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

TroyA65 · 09-09-2013, 08:59 AM

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!

Big George's BBQ · 09-09-2013, 10:13 AM

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

YetiDave · 09-09-2013, 10:32 AM

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 · 09-09-2013, 10:51 AM

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 · 09-09-2013, 11:10 AM

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

williamj · 09-09-2013, 05:27 PM

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

Cooknhogz · 09-09-2013, 06:24 PM

Can't beat a good PBS sammie

njfoses · 09-09-2013, 08:41 PM

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 · 09-09-2013, 08:46 PM

Quote:

Originally Posted by njfoses

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

09-09-2013, 08:19 AM	#1
str8upcop04 Knows what a fatty is. Join Date: 07-05-12 Location: Harrisburg, Pennsylvania	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! -Justin __________________ WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke

09-09-2013, 08:45 AM	#2
JONESY is one Smokin' Farker Join Date: 04-20-09 Location: Oakland twp / Houghton Lake, MI	Plan on 5 hours cooking time. The beauty of PSB, is that once shredded and pulled it holds in a low oven wonderfully. __________________ Life is to short for green tea and tofu; pass me another half rack and a beer…

09-09-2013, 08:55 AM	#3
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Here's a post I found helpful when I first cooked this: http://www.bbq-brethren.com/forum/sh...ad.php?t=94382 __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

09-09-2013, 08:59 AM	#4
TroyA65 is one Smokin' Farker Join Date: 04-20-13 Location: Pleasant Prairie, WI	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! __________________ Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion

09-09-2013, 10:13 AM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Thirdeye has a write up in his blog and Bob Brisket just did one __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

09-09-2013, 10:32 AM	#6
YetiDave is one Smokin' Farker Join Date: 07-23-13 Location: Manchester, UK	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 __________________ Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG

09-09-2013, 10:51 AM	#7
Untraceable Babbling Farker Join Date: 05-19-11 Location: EAD	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
	1 members found this post helpful.

09-09-2013, 11:10 AM	#8
str8upcop04 Knows what a fatty is. Join Date: 07-05-12 Location: Harrisburg, Pennsylvania	Thanks for the help & guidance Brethren, I'll post some pics after Sunday. __________________ WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke

09-09-2013, 05:27 PM	#9
williamj Full Fledged Farker Join Date: 03-02-13 Location: Hendersonville, TN	I did the wolf pit recipe Labor Day weekend, almost foolproof. Give her a shot you won't regret it. __________________ WSM 22.5 , Weber OTG Shirley Fabrication 24x48 RF Offset :thumb: KCBS CBJ

09-09-2013, 06:24 PM	#10
Cooknhogz On the road to being a farker Join Date: 10-28-12 Location: BBQn in NW, Pa. cuz a brothers gotta eat.	Can't beat a good PBS sammie

09-09-2013, 08:41 PM	#11
njfoses On the road to being a farker Join Date: 05-25-13 Location: Atlanta GA	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.