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 Knows what a fatty is. Join Date: 09-24-12 Location: Milwaukee	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 Babbling Farker Join Date: 02-25-10 Location: In the gutter.	Yup, let it go, it'll be fine. Just check on it every now and again. __________________ Tom

01-13-2013, 03:31 PM	#3
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	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. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

01-14-2013, 09:53 AM	#6
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	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. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

01-13-2013, 04:17 PM	#4
JonM106 Knows what a fatty is. Join Date: 09-24-12 Location: Milwaukee	Thanks all. I'll let 'er simmer and I'll stop fussing about it. Cheers!

01-13-2013, 08:45 PM	#5
JonM106 Knows what a fatty is. Join Date: 09-24-12 Location: Milwaukee	Thanks again, everyone. Turned out great!