Ol' Timer BBQer
- Aug 3, 2020
- Reaction score
- stl mo
- Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS ► Inkbird Sous Vide
Pepper Stout Beef
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.
Posted by Larry Wolfe at 9:31 AM
Share to Twitter
Share to Facebook
Share to Pinterest
Labels: chipped beef, pepper stout beef