Pepper Stout Pulled Beef

I learned about this recipe from Smokeasaurus(Char-broil forum) who got it here... The Wolfe Pit: Pepper Stout Beef

So here goes.

Here are the ingredients. Chuck Roast, Bell Pepper, Purple onion, 6 Jalapenos, Worcestershire Sauce, Guinness Stout and garlic...



I started with a 2.7lb Chuck Pot Roast...



Then both sides were liberally coated with Hickory smoked coarse salt and ground black pepper...



Then wrapped tightly in saran wrap for a overnight rest in the fridge...



The next day I loaded the Junior hopper with maple pellets and set the PID to 240F grate level temps...



Removed the saran wrap from the chuckie and let her get to room temp while the Junior pre-heated...



Then onto the Junior...



I put the chuckie in at 9:30am and pulled it at 1:00pm when it reached a IT of 160F...



The onions, bell peppers, jalepenos, garlic, stout, and Worcestershire all in the tray ready for the chuckie...

Now to place the chuckie right on top of all that goodness...



Then tightly cover with foil...



Now I bumped the PID up to 350F...



Back onto the Junior...



After 2 more hours I remove the tray from the Junior...



Then started to pull it. It should shred fairly easily...



After pulling it is back onto the Junior uncovered at 350F for another 45 minutes to reduce the liquid...

45 minutes later...



Plated on toasted bread with pepper jack cheese...



It was awesome

no kidding. my wife is asking why i'm drooling. come over here and look at this great sandwich. man or man. that is fantastic. how did it taste? come on. did your wife eat it w/ the jalapenos? mine probably not. it looks real, real good.

Yes! I do it without the jalas.. Just 3 kinds of bell peppers for color, a sweet onion, and a nice strong beer.

My wife ate it with the jalapeños. It was a little hot for her but she did eat it

That is one great looking sandwich! I'd take two to go (one for the wife).

Wowsers! This just went to the top of my very soon to try list.

Once again Muebe a wonderful cook thanks for your participation!

Thanks!!! I was wondering how to combine my veggies this afternoon. Looks like I have the same assortment...No Guinness, have to settle for domestic....Ed

That looks unreal. Fantastic cook.

Absolutely fantastic looking sandwich! Great cook.

I missed this the first time!!!! This looks great... I am going to try this out for sure!!
Excellent cook.

Oh YEAH!!!!! Load up a couple slices of that bread with plenty of the beef mix and lots of juices then eat it open face with a fork... SLURP!!!

TentHunter said:

Oh YEAH!!!!! Load up a couple slices of that bread with plenty of the beef mix and lots of juices then eat it open face with a fork... SLURP!!!

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That's so true...!

Going to try this also very good looking meal.

Muebe, need some advice. My chuck did not shred very easy, it chunked. When I pulled it the IT was about 208. Any thoughts?

Pappymn said:

Muebe, need some advice. My chuck did not shred very easy, it chunked. When I pulled it the IT was about 208. Any thoughts?

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Well give me some details of your cook. Size of the chuck and a breakdown of what you did. I never checked the IT of my chuck when it was done I just know it was tender and pulled real well.

I did two three pond chucks. Followed your instructions pretty close. Smoked two hours. Bumped temp to 250 until 160 degrees. Was at 250 for 2 1/2 hours. Covered in foil and bumped to 350 for 2 more hours.
It was tender, but it just didn't break own the connective tissue between the chunks that make up the chuck roast.

Pappymn said:

I did two three pond chucks. Followed your instructions pretty close. Smoked two hours. Bumped temp to 250 until 160 degrees. Was at 250 for 2 1/2 hours. Covered in foil and bumped to 350 for 2 more hours.
It was tender, but it just didn't break own the connective tissue between the chunks that make up the chuck roast.

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Pappy sounds like you did right. They sound like they might have needed a little more time. Next time give them a fork test before removing. If still a little tough then give more time. Sometimes chuckies can be stubborn.