Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: hikerman on September 18, 2016, 05:04:14 PM

Title: Got Some Pepper Stout Beef Going
Post by: hikerman on September 18, 2016, 05:04:14 PM

Kinda following Larry Wolfe's recipie for this except I gave the two chuckies an hour of smoke @ 150F before upping the temp to 250F and waiting for that 165F IT before wrapping with all the goodies!  Burning Lumberjack Hickory-Oak-Cherry. And instead of Guiness I'm using Sierra Nevada West Coast Stout. It's not as bitter and to me much tastier!  8)
So now we wait.....


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