My Pepper Beef Stout

wpendlegg

Seems like there are 3-4 of us that have made this the past few days! Going to make this quick if I can.

Started by digging a 3-3.5 lb chuck roast out of the freezer that my mother in law apparently gave us at one time. Seasoned with 50/50 kosher salt and black pepper. I used 3 hunks of Pecan and put everything on at about 2:00 pm. Was shooting for a temp of 265 but had to bump it up to 285-300.

The pan has Worchestshire (1/4 cup) and 1 Sierra Nevada stout. Also put in a bay leaf and some dried oregano and rosemary.

That stubborn piece of meat was stuck at 153 for an hour or more. Finally I gave in and put the braising pan together. The meat looks good! 

Right now we are at 291 grid temp and 174 meat. Need it to get to 200 as quickly as possible. I hoped we'd be making some dinner here within the hour.

bud812

Did you put foil over the braise pan?

wpendlegg

Yes sir. Was not done at "205" but it didn't have a lot of time there. What a stubborn piece of meat. Pulled what I could and put it back on the egg so the juices reduce.

wpendlegg

It needed longer to break down bit was pretty damn good

Mattman3969

That is one of the best shredded beef meals I've seen posted in a while. Way to go!!!

Big50

My veggies burnt up in mine today...how long did your braise? Did you have something between your pan and plate setter?

wpendlegg

I had my braising pan on my grid. It was not on my PS.

I probably only braised for an hour and a half at 350 which was not long enough, but I was up against the clock. While it tasted amazing it needed more time to get fall-apart tender. I don't know how long that part takes.

Directions said 2.5-3 hours @ 350. Seems long and high to me..

buzd504

I find chuck has to go to about 210 to be easy to pull.