Pepper Stout Beef

R2Egg2Q

I hadn't cooked one of these in a while. Pretty much used the Wolfe Pit recipe except I devein and remove the seeds from the jalapeños as Mrs R2 and I can't handle much heat. I also used Big Butz BBQ's Cow Pow rub instead of S&P.
Smoked a 3 1/2 lb 7 bone chuck roast (over a butt - not part of the recipe ) until IT hit about 165:
Prepped the standard veggies & tried a Big Bear Stout:
Added the chuck to the pan and covered:
It went back into the Egg at about 325-350 for almost 3 hrs before it was pulled and returned to the Egg uncovered for a while longer to reduce the liquids. Finished product:
Served on a ciabatta roll (I added some cheese after taking this pic):
It was some good eats. I really need to make this more often.

hapster

Looks like you nailed it!

SkinnyV

Beautiful cook, must try.

R2Egg2Q

SkinnyV said:

Beautiful cook, must try.

Thanks V! I recommend that you do.

cazzy

Great cook R2! As always, beautiful food and pics!

Griffin

Boy oh boy does that look good. The last picture is money!

YEMTrey

Nice cook!  This is on the short list of things to do.

jtippers

I bought a chuck roast yesterday to cook this today... I hope it turns out as good as yours did!

Hokie_Smoker

Man that looks good!

RAC

Awesome!

BYS1981

Bear republic woooo. I love their racer 5.

Cook looks great.

YEMTrey

@BYS1981, the Bear Republic beer was the first thing I noticed about this post!

Black_Badger

Great one as always @R2Egg2Q, definitely getting a bookmark. I think I get the gist, but if you have it handy can you post the recipe you mentioned?  

Cheers -

B_B

Eggcelsior

BYS1981 said:

Bear republic woooo. I love their racer 5. Cook looks great.

This is the only Bear REpublic I've tried. One of the best IPA's I had last year.

R2Egg2Q

Black_Badger said:

Great one as always @R2Egg2Q, definitely getting a bookmark. I think I get the gist, but if you have it handy can you post the recipe you mentioned?  

Cheers -

B_B

Sure Chris, here you go: http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1

Black_Badger

Thanks John. I think your batch looks even better than the original! Did you use any wood chunks? 

R2Egg2Q

Thanks! Yes, a couple of chunks of oak.

Solson005

That looks so good! I need to make one again, I will give this recipe a try, Thanks! 

NDG

Pictures look amazing!  I am trying to duplicate it now, smoked a 3lb roast earlier but I have to finish it in the oven for foil step. 

I saw another post about Pepper Stout Beef and someone finished the ciabatta bread with a mayo based sauce.  I think it had horseradish in it too?  Anybody have any ideas what this would be?

GO BUCKS! 

NDG

Just found it, @acn posted a tiger sauce and I put it below in case anybody was curious.  I think I am trying the sauce instead of cheese  . . . 

tiger sauce (I make mine about 3 tbs mayo and 1 1/2 tbs horseradish)

BYS1981

Can I just use oak from a tree.. I mean what's the dry out period? I have found an oak tree that has been cut down this week.

R2Egg2Q

I've heard 6-12 months but I would imagine it depends on a number of factors (size of the chunks, season, humidity, etc...). I don't have any first hand experience waiting it out on fresh cut wood yet but this reminds me that I have some wood drying out from my dwarf plum tree that I think I cut 6-7 months ago that I might try. I'm sure there's an optimal moisture content that smoke wood should have but I don't have any way of measuring that. Perhaps the science guys will chime in.

caliking

Now that's a great looking cook! Bookmarked.

gpmichal

I followed this recipe last week and attempted to cut all the ingredients in half since it was just for my wife and me.  This ended up being a mistake; well halving the liquid ingredients was a mistake I should say.  While it was roasting at 350° covered in foil for 2 1/2 hrs.too much of the liquid was reduced and left the entire meal way too concentrated.  I'm not sure how it reduced like that being that it was covered in foil.  Oh well...live and learn.

cortguitarman

Good looking cook. I just did pulled beef on Thursday and it was good. This brings it to a whe new level.