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Pepper stout beef question

I am currently attempting to make pepper stout beef. Unfortunately I totally misjudged the cookin time. I smoked the 3 pound chuck roast for 5 hours to 164. It's now 6:00 and I just put the meat in the pan with the peppers/onions. Will continue to cook until 205/210 (meat pulls) and then pull the meat apart and cook for another 1/2 hour or so. Meaning it won't be ready until ~10:00 pm. Oops. Now should I continue on this path and cook it like stated above them just refridgerate later? Any other steps besides calling the pizzaria to order dinner.

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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • JeremiahJeremiah Posts: 5,494
    So what'd you do? ( I just read this and it's 9:15)
    Slumming it in Aiken, SC. 
  • robnybbqrobnybbq Posts: 1,907
    I ended up ripping/tearing/cutting the meat apart as the chuck roast was cooked but not ready for pulling.  Came out OK.  I want to try it again in the summer when I plan for more time. 

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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