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Pepper Stout Beef(pics)

WIth it being St. Patty's Day and me having some extra Guinness, I decided to make some Pepper Stout Beef.  

Here we are with the chuck roast at IT of 165 and being put on top of the veggies(onion, green pepper, garlic, 1 jalapeno).  Foiled it until it hit a temp of 210.


Here it is shredded and ready to be put back on the egg unfoiled to reduce liquid. 


Sandwich Time!


Everyone loved it. 

Zionsville, IN


  • AviatorAviator Posts: 1,722
    Strong work dude. Hapster will be proud.


    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.


  • BryanLyleBryanLyle Posts: 40
    Beautiful. This is going on the menu VERY soon!
  • stevehk1stevehk1 Posts: 15
    Looks great, I would love to try it!  When does the Guinness go in, before it is foiled and put back in and what temperature are you cooking?
  • BOWHUNRBOWHUNR Posts: 1,483
    That looks awesome!  What was the total cook time?


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • SmokeyPittSmokeyPitt Posts: 9,860
    Awesome!  Great idea for St. Pat's.  

    I googled and found this recipe:

    Is that similar to what you did?

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • WylecyotWylecyot Posts: 183
    edited March 2013
    Did this over the weekend too (sorry, newbie pics!).  Awesome results!  The smell drove the neighbors crazy!

    I did a 4 lb chuck at approx 250 - 265 degrees until internal temp hit 165.  That took about 4 hours.  Placed the chuck in the pan and covered for another 2 1/2 hours or so at 350 degrees.  Pulled, then back in Egg for about 20-30 min to let the juice reduce.  The total cook time was around 7 hours.
    Large BGE, Medium BGE, Kamado Joe Jr and 36" Blackstone Griddle owner/operator from Los Angeles
  • Ragtop99Ragtop99 Posts: 1,560
    Cooking on an XL and Medium in Bethesda, MD.
  • hapsterhapster Posts: 7,445
    Aviator said:
    Strong work dude. Hapster will be proud.
    You're right... That stuff looks fantastic! Glad you enjoyed it :)
  • EggucatorEggucator Posts: 224
    I got the recipe from wolfe pit.  Just follow the link smokeypitt put up.   It was so good and you really can't screw it up!  Making again soon. 
    Zionsville, IN
  • looks fantastic.....this is a must o or me
  • 1sreksuh1sreksuh Posts: 3
    That really looks good. Nice job.
  • calikingcaliking Posts: 11,120
    I'd hit that sammich!

    But what do you mean by "extra Guinness"? Doesn't it all get used for lubricating the cook? :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Dyal_SCDyal_SC Posts: 4,734
    Holy crap! Nice job!!!
  • ScottborasjrScottborasjr Posts: 3,494
    Looks like you nailed it. Nice work. Extra Guinness is hard to come by, please let us know where you find it.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • ChubbsChubbs Posts: 6,925
    I think I am going to try this on Sunday. Looking forward to it. Thanks for posting. Good work
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • wondering how much stout you put in this?
  • NDGNDG Posts: 1,552
    Yours looks great!  I tried this a few months ago and it was delicious, but after the leftovers cooled I had really large balls of beef fat throughout.  This was not like leftover pulled pork with pockets of white, it was rock hard white balls dispersed evenly throughout - not a good look. 

    I will make it again, but I will be taking some extra time to skim alllllll the fat from the top before cooling in the fridge.
    Columbus, Ohio
  • minniemohminniemoh Posts: 2,101
    I just made some this weekend too. My first try at it. Must have missed something because it really didn't have much flavor. Not beefy. Not peppery. Just bland. Pretty sure I put all the ingredients in it too. I'll give it another try though. You guys have never steered me wrong.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • minniemoh   I think the pepper stout is a little bland as well.  Try this one.  It has some serious kick to it! 

    dmarois I put one can it and it took awhile for it to reduce. 
    Zionsville, IN
  • smokeyjsmokeyj Posts: 340
    edited February 2014


    Eggucator said:
    minniemoh   I think the pepper stout is a little bland as well.  Try this one.  It has some serious kick to it! 



    dmarois I put one can it and it took awhile for it to reduce. 

    I always did that in crockpot before I got into outdoor cooking. I have to do this one outside. Here is another one I used indoors. I think I added less of the envelopes. I thought it maybe to salty.


  • saluki2007saluki2007 Posts: 3,790
    I made this Saturday and it was very tasty.  I was getting short on time and put the roast in the pan around 145 IT.  I would not recommend doing this for anyone trying this recipe.  Not enough of the fat and grease had rendered off the roast, meaning it all ended up on the pan.  While it did add some good flavor, it makes it look more like a stew as apposed to pulled beef.  Of course you can always pour this out before serving like I did, it does give the meat more of a greasy flavor than I think it would if you let the roast go to 165 IT.  Overall it was very good and everyone loved it.
    Large and Small BGE
    Morton, IL

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