Chuck Roast - Pepper Stout Beef question

Sweet100s

First part of Pepper Stout Beef recipe = Smoking the chuck roast 2-3 hours at 250-275 until internal temp = 165 degrees F.

Second part = in an aluminum pan or dutch oven, add peppers, onions, jalapeños, garlic, Worcestershire Sauce and Guinness. Then meat on top.  
Then foil tightly or add lid.  
3 hours at 350. 

My question is:  What would be the taste difference if I did the second part in a slow cooker instead of in the BGE? 

I'd expect not much since in the second part it's foiled or lidded.   Is that correct? 

Jstroke

All things are better in the egg--its physiological. But honestly probably not

pgprescott

Prolly not much if at all. I would leave it uncovered for a while personally. What ever trips your trigger. Why mess up a roaster though?

Sweet100s

timing... might need to run out unless i change plans

I'm OK with leaving a slow cooker on when no one is at home
but not an egg with a live fire going on a wooden deck

Jstroke

Good math

blind99

totally fine to finish inside, and much preferable to burning down your house!  pulled beef sandwiches are so good

Sweet100s

Almost ready to move it from egg to the slow cooker - do I put the slow cooker on LOW or HIGH? 
The recipe calls for 3 hours foiled tightly on the egg at 350 degrees.

I forgot my slow cooker doesn't have a specific temp setting! 
(It's the Hamilton Beach 6 qt oval programmable slow cooker - with a probe)

Should I program it to turn off based on probe temp? 

Sweet100s

I'm going to guess that 350 = closer to "high" in my slow cooker, since "low" is probably 225

Mattman3969

Are you going back to the egg for the final simmer down stage to reduce the liquids?

Sweet100s

@Mattman3969, 

Yikes!  I didn't notice that part 3 !! 

"Once the meat and veggies are all mixed up, its time to put everything back in the 350 degree smoker/grill/oven for about 30 minutes until the juice reduces by half."

http://www.gobluebbq.com/2013/05/coming-soon-pepper-stout-beef.html

So, no - I wasn't planning on it! 

shtgunal3

You could do step 2 and step 3 in your oven

Sweet100s

I guess I didn't start this cook soon enough... 

3.5 hours in the egg + 4 hours in the slow cooker ==> still not fork tender

Temp is 205 degrees F.

It's still in the slow cooker chugging away...

StillH2OEgger

Beef chuckies typically finish to pull between 210-215. You've come this far, don't get anxious and pull it too soon now! Looks great. It will be worth the wait.

Sweet100s

Chuck roast pulled at 6 hours after going into crock pot on High.
@StillH2OEgger , you were correct - it was ~ 211 deg F when it pulled.

It's still in the oven at 350 deg F so the liquid reduces.
After 30 minutes it had only reduced a little.