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Chuckies 2 ways - Pics

My brother flew in to Indy for the NCAA lacrosse championships and stopped by for dinner.  I got two 2.5 lb chuck roasts and made one in hot italian beef style(pepperchini and a sierra nevada) and the other I did Wolfe Pit Pepper Stout Beef Style. The Hot Italian style was the major favorite but both were amazing. 

Here we are enjoying a bath in salt and pepper for the pepper stout beef and a bath of montreal steak for Pepper Ale Beef.
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I cooked both to an internal temp of of 165 with about 2 hours of hickory smoke.  I then added the salt and pepper to a Guinness, green peppers, 4 cloves garlic, 1 jalapeno, and half a large onion.  I added the Montreal to a half a jar of pepperchinis and juice and a sierra nevada.  
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Here are the beauties sitting in the new homes for the next couples hours!!!
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I then covered with foil and stacked in the egg! 
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Here is the finished product.  Family liked the Pepper Stout Beef....LOVED the PEPPER ALE BEEF!!!  If you like Hot Italian Beef, you have to try this...so good. 
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LBGE
Zionsville, IN

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