Wednesdays cook (Pepper Stout Beef + Fatty & Pig Shots)

OK... Since I only tried this once last year & didn't get it quite right, I thought I'd try again.

Started with a 1.7 KG (3.75 LB) chuck. I used APL's Brisket Paste & Seasoning as an inspiration, but had to make some changes because I don't have access to some ingredients, so...

The Paste:

I used 3 TBS yellow mustard
2 tsp chili powder
2 low sodium beef cubes

Dissolved the beef cubes in a little water & added some corn flower to get more of a paste, then added mustard & chili powder.

Seasoning
1/4 C garlic salt
3 TBS black pepper (course ground)
2 TBS kosher salt
1 TBS lemon pepper
1 tsp chili powder
½ tsp cayenne pepper






On the kettle at 10am with 2 chunks of cherry wood. Running around 275-300F


IT @ 160F in 2½ hours



Joined the veggies:
Red, green & yellow pepper, onion, garlic, can Guinness and 1/4 C Worcestershire



Meanwhile smoked a fatty for lunch...



Filled with chicken fajita & cheese





Also made some pig shots for afternoon snacks



Foiled running around 300F
Beef reached 205F IT after 4 hours, let it run another 2 hours.



Ready & pulled after 6 hours






I was quite pleased with the result. We were 'only' 5 people, so I have some beef left that's now in the freezer (if I get a craving this winter :icon_smile_tongue: )

Thanks for looking!

Kloogee said:

Looks great. Curious, did you think the red and yellow pepper added a bit of sweetness to the finished product?

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Just a bit. I usually prefer red peppers over green for that same reason.

fingerlickin' said:

That's my kind of meal right there, that fatty looks awesome. :thumb:

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Yea, I stumbled on that filling idea by accident. One time when I was preparing a fatty I remembered that there 'should be' some left over chili con carne in the fridge. Turned out my wife used it for lunch that day. So I found some left over chicken fajita and used that instead. It's been very popular with family and friends :-D