Beef Pepper Stout Beef

Slimpicker

⚒️ MODERATOR
Staff member
Joined
Aug 3, 2020
Messages
3,491
Reaction score
3,779
Points
113
Location
stl mo
Grill
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
Chuck Roast
A1626698389886.jpeg

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.
1626698389945.jpeg

Cook until the internal temperature reaches 165º.
1626698390002.jpeg

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.
1626698390044.jpeg

Continue to cook roast in a smoker or oven at 350º for 2.5-3 hours or until it is fork tender.
1626698390089.jpeg

Once the meat is tender, shred all of the meat and continue to cook uncovered until the liquid is reduced by half.
1626698390130.jpeg

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.
1626698390168.jpeg

1626698390205.jpeg

Posted by Larry Wolfe at 9:31 AM 1626698390234.gif
Email This
BlogThis!
Share to Twitter
Share to Facebook
Share to Pinterest
Labels: chipped beef, pepper stout beef
 

Latest Discussions

Back
Top