I followed the popular recipe on the Wolfe Pit on how to do a pepper stout beef and the results were outstanding! I was able to do the whole cook on the PBC without the oven and everyone loved it! Pics below!
Dry brined with kosher salt and cracked black peppercorns for about 18 hours in the fridge:
Coals are a flaming (waiting for the standard 20 minute burn off period)
The 2.5# chuck roast has been hung! (along with 3 large chunks of hickory on the edges of the coal bed)
Veggies, beer, and sauce waiting for the meat to be done:
The roast hit 165F IT! (took 1hr 40 min):
The roast on its bed of veggies:
Shredded meat after it hit 210F IT (look at that smoke ring!):
Back in the cooker to burn off the excess liquid:
She got really smoky all of a sudden!
And of course the mandatory EAT pic!