I have seen Pepper Stout Beef cooks posted here over the years, most recently from
Kona, and read all the high praise and wondered… can it really be that good with these simple ingredients? Well, there is no more wondering. It is that good.
I used a 3lb chuck. If you missed Kona’s cook, here's a link to Larry Wolfe’s recipe -
http://www.thewolfepit.com/2009/10/pepper-stout-beef.htmlIf you haven’t tried this you should consider it. It will be repeated many times in this house.
MAK smoked and ready for the oven
Pulled and ready
In a Bulkie with horseradish sauce and hot pepper cheese
Thanks for looking.