midwest_kc
is one Smokin' Farker
So, typical me, after seeing all the Pepper Stout Beef cooks lately, I decided to try my hand at it, but I can't just do it like everyone else, so I have a couple little twists for my tastes.
First, the beef. Here it is, rubbed down with some Kosmo's Texas Beef:
That's the night before, when I got up the next morning (6 or so hours later), I put one more coat on before going out and starting the fire. I got it on, and took her to 165.
While the chucky was smoking, I got the veggies ready. Here are where the twists come in. I used 2 green peppers, 2 onions, and a jalapeno, but also added some sliced shrooms. I love shrooms. I also didn't have any guiness, but had some of this, and I've used coffee rubs on beef before, so why not a coffee stout, right? Also, for some reason we didn't have any Worcestershire sauce (for the first time in like forever - no clue how we didn't have that), so I skipped it.
Here it is, ready to be covered
It took about 3 hours for it to be ready to pull. I pulled it, mixed it all up, and then put it back on the smoke to reduce the liquids (I added another chunk of wood in WSM at this point, to pick up some extra smoke flavor)
Ready to make some sammiches!
And the finished product - Sorry I didn't get a better pic after I took a bite - they were too good to put down! If you haven't ever tried this before, you need to!
Next time, I think I'll use more veggies. They tend to get lost in all the meat, which isn't a bad thing, but with this type of sandwich, I wish it was a little more like a philly steak, and this doesn't have enough veggies for that. Either way, though, this is a winner and will be a staple in my household.
Also, I saved a buck a pound by buying chuck shoulder roasts instead of the regular chuck roasts at the store. Still really tender and delish!
Thanks for looking!
First, the beef. Here it is, rubbed down with some Kosmo's Texas Beef:
That's the night before, when I got up the next morning (6 or so hours later), I put one more coat on before going out and starting the fire. I got it on, and took her to 165.
While the chucky was smoking, I got the veggies ready. Here are where the twists come in. I used 2 green peppers, 2 onions, and a jalapeno, but also added some sliced shrooms. I love shrooms. I also didn't have any guiness, but had some of this, and I've used coffee rubs on beef before, so why not a coffee stout, right? Also, for some reason we didn't have any Worcestershire sauce (for the first time in like forever - no clue how we didn't have that), so I skipped it.
Here it is, ready to be covered
It took about 3 hours for it to be ready to pull. I pulled it, mixed it all up, and then put it back on the smoke to reduce the liquids (I added another chunk of wood in WSM at this point, to pick up some extra smoke flavor)
Ready to make some sammiches!
And the finished product - Sorry I didn't get a better pic after I took a bite - they were too good to put down! If you haven't ever tried this before, you need to!
Next time, I think I'll use more veggies. They tend to get lost in all the meat, which isn't a bad thing, but with this type of sandwich, I wish it was a little more like a philly steak, and this doesn't have enough veggies for that. Either way, though, this is a winner and will be a staple in my household.
Also, I saved a buck a pound by buying chuck shoulder roasts instead of the regular chuck roasts at the store. Still really tender and delish!
Thanks for looking!
