ShencoSmoke
is Blowin Smoke!
- Joined
- Jul 2, 2013
- Location
- The...
I love Pepper Stout Beef so I decided to run it as a special this weekend to see if my customers agree
started with a 30 lb choice chuck roll, no injections, just a quick trim and a good amount of my beef rub. this is a 24"x48" table, so yeah, its a big hunk of beef
from there it went into the smoker, I assumed a long cook to make sure I was ready for dinner on friday. At about 24 hours I pulled it and panned it with onions, peppers, worch, and the brewery's stout, fresh out of a keg
at around hours 26 it was starting to be where I wanted it
and at hour 28 it was glorious, melted in my hands
I separated out the O/P and gave people the choice of having the beef without them, 95% wanted the full experience
It was served on a 6" toasted sub roll smothered on our Mac and Cheese sauce. it went over very well, this will happen again.
started with a 30 lb choice chuck roll, no injections, just a quick trim and a good amount of my beef rub. this is a 24"x48" table, so yeah, its a big hunk of beef
from there it went into the smoker, I assumed a long cook to make sure I was ready for dinner on friday. At about 24 hours I pulled it and panned it with onions, peppers, worch, and the brewery's stout, fresh out of a keg
at around hours 26 it was starting to be where I wanted it
and at hour 28 it was glorious, melted in my hands
I separated out the O/P and gave people the choice of having the beef without them, 95% wanted the full experience
It was served on a 6" toasted sub roll smothered on our Mac and Cheese sauce. it went over very well, this will happen again.
