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Bourbon Barrel Beef

ChokeOnSmokeChokeOnSmoke Posts: 1,786
edited September 2013 in EggHead Forum
Wow, was this good.  Just finished stuffing myself.

This is a slightly modified recipe from "The Wolfe Pit" site:

Here are the ingredients I used:
1.) Yellow bell pepper
2.) Orange bell pepper
3.) Two jalepeno peppers
4.) Onion
5.) Mushrooms
6.) One carrot
7.) Six garlic cloves
8.) 1/4 cup worchestershire
9.) One bottle of bourbon barrel beer
10.) 4 lbs. of Beef Chuck Roast (beef shoulder)

Here's what I did:

1.) Rub 4 lbs. of Beef Chuck Roast with your favorite rub (I used Texas BBQ's Brisket Rub) and throw them on the egg at 275 dome for about 3 hours or until it reaches about 165 internal...

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2.) Put all other ingredients together in a Dutch Oven while the chuck roast is smoking...

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3.)  Throw the chuck roast into the dutch oven on top of the other ingredients and cook (with lid on) for another 3 hours (or until chuck reaches 210-215 internal).

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4.) Here it is all cooked down after 3 hours...

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5.) I took the chuck out and shredded it...and it pulled with 2 forks SO EASILY!!

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6.) Here it is all mixed back together...

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7.) I piled it on my plate and also ate it with on a french roll....AWESOME!!

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Final notes:
I put in 2 jalepenos which were de-seeded and de-ribbed.  I noticed NO heat whatsoever.   
It was really good but not spicy at all.

Will certainly repeat this recipe as it was so easy to do and only takes 6 total hours.  Wife loved it too!


Packerland, Wisconsin

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Comments

  • AquacopAquacop Posts: 468
    Are you kidding me, what an awesome post, thanks for sharing. In the future I recommend you call me in advance so I will be there to attest to the real taste of the product! LOL great cook
    LBGE 2013 Located in Savannah, Georgia
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  • jaydub58jaydub58 Posts: 1,695

    @ChokeonSmoke, that does look like a game changer!

    Bookmarked for the very near future.

    Thanks for sharing.

    John in the Willamette Valley of Oregon
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