I'd never heard of this Pepper Stout Beef before, but after seeing those pics from 4cornersmoker, I knew I had to try it. I joined it with a rack of St. Louis style pork ribs which I must say were THE BEST I've ever cooked myself.
Here's how it went down: Started with a 4.5 pound chuck shoulder roast, one white onion, one red onion, one green bell pepper, one orange bell pepper, four garlic cloves each split into 2-3 pieces and a 12-oz. can of local microbrewery stout beer. After 3 hours, the internal temp of the beef was 158, so I brought it in to put into the foil pan with the beer and veggies mixture. The ribs pretty much looked ready to eat, but since I knew I needed at least another couple of hours to finish the PSB, I decided to foil wrap the ribs and stick them in the oven at a holding temperature of 200. A couple hours later, I brought the PSB back inside to see if it was done. Since this was a pretty thick piece of meat, it was still fairly tough as I tried to pull it apart with a fork. So I took the ribs out of the oven and put the PSB pan into the oven and turned it up to 250. Took the ribs out of the foil to slice up and they were just magnificent!
After another 2-3 hours in the oven, the PSB was finally tender enough to eat. It was very good, but today I'd have to say it took a backseat to the ribs (I've always been a huge fan of pork ribs). Hope you all enjoy the pics as much as I enjoyed tasting them!
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