Hello All,
fired up the PBC to for my version of Pepper Stout Beef.
I call it my version because instead of salt and pepper I used Dog Day Spice Rub's Karo's Fired Up rub.
And instead of Stout I used a Blue Moon.
Followed same basic process though:
Rubbed and pulled from PBC at 165:
Pulled after couple hours in 350 oven (the pan I was using did not fit in the PBC -- rookie mistake)
I put back in oven uncovered to reduce down a bit
Plated with some Olive bread and guac:
Came out great -- will make some adjustments next time -- but was really well received by family.
Cheers.
Chris