Pepper Stout Pulled Beef

[muebe]

I learned about this recipe from Smokeasaurus(Char-broil forum) who got it here... http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html

So here goes.

Here are the ingredients. Chuck Roast, Bell Pepper, Purple onion, 6 Jalapenos, Worcestershire Sauce, Guinness Stout and garlic...



I started with a 2.7lb Chuck Pot Roast...



Then both sides were liberally coated with Hickory smoked coarse salt and ground black pepper...



Then wrapped tightly in saran wrap for a overnight rest in the fridge...



The next day I loaded the Junior hopper with maple pellets and set the PID to 240F grate level temps...



Removed the saran wrap from the chuckie and let her get to room temp while the Junior pre-heated...



Then onto the Junior...



I put the chuckie in at 9:30am and pulled it at 1:00pm when it reached a IT of 160F...



The onions, bell peppers, jalepenos, garlic, stout, and Worcestershire all in the tray ready for the chuckie...



Now to place the chuckie right on top of all that goodness...



Then tightly cover with foil...



Now I bumped the PID up to 350F...



Back onto the Junior...



After 2 more hours I remove the tray from the Junior...



Then started to pull it. It should shred fairly easily...



After pulling it is back onto the Junior uncovered at 350F for another 45 minutes to reduce the liquid...



45 minutes later...



Plated on toasted bread with pepper jack cheese...



It was awesome

[smokeasaurus]

That is just outstanding..it took me -3- times to get it right and you just nailed it!!  Isn't that a great recipe........not hard to do with great results!!!!!

Next time try subbing the chuckie with a pork butt.........outrageous!!!!!

Bet I know what you are having for lunch tomorrow...


P.S.  Thanks for the shout out!!  I tried your skinless bacon wrapped drummies that you posted last weekend and mine didn't look half as good as yours so I didn't even post the pics     Better luck next time I figure.....

[teesquare]

That looks like a solid "keeper" recipe for anybody that owns a grill or smoker! Bet it is better eatin' tomorrow!

T

[africanmeat]

Great recipe thanks it is in my to do list

[ACW3]

Really nice job.  That recipe is a keeper.  What a great meal to serve to a crowd.  You can cook ahead of time and have it ready to serve anytime.  I will be trying this, one of these days soon.

Art

[squirtthecat]

Love it!

[TentHunteR]

Oh YEAH!!!!! Load up a couple slices of that bread with plenty of the beef mix and lots of juices then eat it open face with a fork... SLURP!!!

This is the second or third time I've seen this dish done. I am definitely going to have to try it real soon!

[Ka Honu]

Excellent cook.  Good thing you had a PID - if you had to wait for a temperature reading from that ugly green Thermapen you've got, the beef would still be in the Traeger.

[Pappymn]

Another idea for fathers day. Love chuck roast.

[Pam Gould]

I am so gonna make this for the lake..Pam  .☆´¯`•.¸¸. ི♥ྀ

[muebe]

Excellent cook.  Good thing you had a PID - if you had to wait for a temperature reading from that ugly green Thermapen you've got, the beef would still be in the Traeger.

Uh-hummm... That would actually be "British Racing Green"

Turtles happen to be green... They ugly too?

[sparky]

really nice buddy.  i am making the same thing tomorrow just like yours.  it looks so good.  i might change it up a bit.  yours looks so good.   

[Pappymn]

I think I am going to try this on Friday. Plan to serve it like fajitas with fresh made tortilla.

[teesquare]

I don't think there is a wrong way to serve that!

Shoot - add some Better than Bouillon, and some more beer and water - and you could make a nice stew also.

[muebe]

really nice buddy.  i am making the same thing tomorrow just like yours.  it looks so good.  i might change it up a bit.  yours looks so good.   

You might want to decrease the jalapeño count unless you like it hot