Here's the recipe I use in case anyone wants it.
Ingredients:
Meat:
3 to 4 lbs. of good quality Chuck Roast
Hot sauce (I used Tapatio)
Steak Seasoning (I used Kirkland)
Ground coriander
Ground chipotle pepper
Veggies & Broth:
Two green bell peppers (Chopped)
One red bell peppers (Chopped)
One yellow bell peppers (Chopped)
1 large red onion (Chopped)
1 large brown or yellow onion (Chopped)
1 large jalapeño (Diced)
1/4 cup of Worcestershire sauce
12 oz. of Guinness Extra Stout (or any good dark beer)
Directions:
Take meat and Sprinkle with hot sauce and rubbed down for even coverage. Now rub with steak seasoning, ground coriander and chipotle pepper for even coverage and to taste. Wrap up in plastic wrap and let rest in the fridge a minimum of 4 hours. (8 is better) Once rested, set up your kamado for indirect cooking and preheat to 250. Add a chunk of your favorite smoke wood and place meat on grill. Let it cook until the I.T. is 165 degrees. While the meat is cooking, cut up your veggies and place them in an aluminum chafing pan. Pour the Worcestershire sauce and the beer over the veggies. (You can add more chipotle powder to the veggies if you like) Once the meat I.T. has reached 165, remove it from the grill and place it in the pan on top of the veggies and tightly cover with aluminum foil. Return the chafing pan to your kamado and bump up the temperature to 325 to 350. Cook this until the meat I.T. has reached 210 degrees. Now remove the chafing pan from the kamado and remove the foil. Do a loose pull of the meat being very careful not to splash the hot liquid on yourself. Once you’re done pulling return the chafing pan to the kamado to reduce the liquid to your desired level. (I like mine fairly thick) Once the liquid reaches your desired level remove it from the kamado. Pull any larger pieces of meat to your desired size and it’s ready to use. (Step by step pictures of this process are below)
I originally posted this cook as Chucky’s Nightmare. I have decided to post it as a recipe as well. I got the inspiration for this from “The Wolfe Pit” but since I wanted mine for Tacos I switched up a few ingredients.
