muebe
New member
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...
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...