It is a special day today on the MAK 2 Star review!!
I am going to do what I consider BBQ's greatest recipe: Larry Wolfe's Pepper Stout Beef.
Now I have done this many times over the years and I kinda do might a bit differently each time I make it (today is no exception) but it is excellent.
I have the chuckie in the MAK already and many pics to follow, I will now share you the recipe of "BBQ's Greatest Recipe"
This recipe is straight from The Wolfe Pit....Larrys web site. This is the legendary original recipe:
What you will need
4lb - Chuck Roast
2 - Big Bell Peppers (sliced)
1 - Big Red Onion (sliced)
3 - Big Jalapenos (sliced seeds and all)
6 - Garlic Cloved (minced)
1/4 cup - Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper
Heavily season Chuck Roast with Kosher Salt and Fresh black pepper and cook indirect in the 245º-260º range, you can add smoke wood if you prefer, I did not.
Cook until the internal temperature reaches 165º.
Once the roast hits 165º, combine remaining ingredients into a pan. Then place the roast into the pan directly on top and cover tightly with foil.
Continue to cook roast in a smoker or oven at 350º for 2.5-3 hours or until it is fork tender.
Once the meat is tender, shred all of the meat and continue to cook uncovered until the liquid is reduced by half.
Serve meat on hard rolls with or without cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone or swiss, etc., would work as well. Horseradish would be another good condiment.
One thing I must mention is I heartily agree with the chuck roast being "fork Tender" This is how I test all my chuckies, when you can stick a fork in the chuck roast and twist it like you are twisting spaghetti, it is done. Do not worry about the internal temp with a chuck roast. Trust me.
Will be posting my Pepper Stout Beef cook later today
