This is a 3 pound chuck roast that I seasoned last night with Killer Hog's TX Brisket rub.
'
4 hours in and it is time to get in the pan with the veggies. I am burning B&B Oak charcoal with a couple chunks of oak.
I varied a little from the original recipe by Larry Wolfe by adding orange bell peppers and not putting Worcestershire sauce in
the mix. I also did not move it to the oven once I covered it.
Another 3 hours and it was probe tender at 208. I pulled it and put it back on the PK to cook down some of the liquid.
I put some jalapenos stuffed with cream cheese on the direct side for an appetizer.
My plate with some pasta salad that my wife made.
It was definitely a delicious and filling dinner. I believe it was 2 years ago when I last made PSB. It won't be that long next time.
Here is the link to the recipe:
http://www.thewolfepit.com/2009/10/pepper-stout-beef.html