scayne62
Full Fledged Farker
- Joined
- Feb 3, 2013
- Location
- Hoopeston IL
I picked up a 3.5lb chuckie Saturday while out grocery shopping, snuck it right in the cart and the wife did not even catch it, decided to do Peppered Stout Beef on Sunday. I fired up the UDS and let her settle in at 265, while she was warming up I prepped he beef
I threw it on with some hickory and let it cook until it reached a temp of 165, in the middle of the cook got called out with the Fire Dept. to assist with keeping people away from some downed power lines and the other issues caused by the bad storms we had here yesterday, anyways the beef reached temp while I was gone and the wife graciously panned it in this
and let it cook covered while I was gone. I let it cook at 300-350 for 3 hours, unfortunately the temp did not hold as I did not start with a full basket mainly because I was not planning to finish it on the smoker but we lost power due to the storm and I had no other option. Thank god for charcoal and the UDS. While I had the beef on cookign I also threw on a couple of nakid fatties for my next batch of chili, they came our looking mighty fine.
The end result turned out really well, my mom and step dad were up seeing the baby and they got to be part of my crash test dummy tasting group, other than it being a little on the spicy side, I believe due to to much pepper as I cut the jalapenos back, it had an amazing taste prfile and got rave reviews from all who had some. I do not have a plated shot but have the finished product here:
Thanks for looking :becky:
I threw it on with some hickory and let it cook until it reached a temp of 165, in the middle of the cook got called out with the Fire Dept. to assist with keeping people away from some downed power lines and the other issues caused by the bad storms we had here yesterday, anyways the beef reached temp while I was gone and the wife graciously panned it in this
and let it cook covered while I was gone. I let it cook at 300-350 for 3 hours, unfortunately the temp did not hold as I did not start with a full basket mainly because I was not planning to finish it on the smoker but we lost power due to the storm and I had no other option. Thank god for charcoal and the UDS. While I had the beef on cookign I also threw on a couple of nakid fatties for my next batch of chili, they came our looking mighty fine.
The end result turned out really well, my mom and step dad were up seeing the baby and they got to be part of my crash test dummy tasting group, other than it being a little on the spicy side, I believe due to to much pepper as I cut the jalapenos back, it had an amazing taste prfile and got rave reviews from all who had some. I do not have a plated shot but have the finished product here:
Thanks for looking :becky:
