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Fight Night ---- Joey vs Chuckie

PBandJ
PBandJ Posts: 92
in EggHead Forum
My first try at pepper stout beef. Chuck has been on for 5 1/2 hours and is only at 150 IT. Dome was 275 for 3 hours, then bumped to 300. I'll play all night if I have to but I  will win this fight.

Woodbridge, Va.
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Comments

  • td66snrf
    td66snrf Posts: 1,838
    Foil it
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • chuckytheegghead
    chuckytheegghead Posts: 1,201
    You got this!
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  • PBandJ
    PBandJ Posts: 92
    Finally, hit 165 after 7 hours. Put on top of veggies and foiled. Guess I  have a few more hours till dinner. 

    Woodbridge, Va.
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  • td66snrf
    td66snrf Posts: 1,838
    It's very attractive but you need to put aluminum foil over your aluminum pan and seal it tight. It steams the meat making it come up to temp and fall apart. IMHO 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • PBandJ
    PBandJ Posts: 92
    I did foil it when I put it in the foil pan. Wasn't expecting it to take 7 hours to get to 165 before putting it on the veggies. It's at 210 now so I  unfoiled and shredded.  Put back on to evaporate some liquid. This is going to be a 10 hour cook. Is this normal for pepper stout?
    Woodbridge, Va.
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  • Theophan
    Theophan Posts: 2,656
    I've never timed it, but no, it wasn't a 10h cook for me.  It seems really odd that it took that long to smoke it to 165°.  Don't know why.

    Foiling it, in most circumstances, would indeed get it tender sooner, but in this particular case would be useless.  The real reason you're smoking the beef before braising it is to get the SMOKE on it.  If you're going to foil it, you might as well just start the braising step, because you'd be blocking any more smoke from getting on the beef anyway.  I think you did the right thing.  It looks GREAT!
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  • PBandJ
    PBandJ Posts: 92
    Dinner was at 10:00. It turned out pretty good. Will do this again. 

    Woodbridge, Va.
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  • lousubcap
    lousubcap Posts: 37,237
    I generally see around 7 hours for the cook. Around 5 hours to 160-165*F (250*F on the dome) then another 2 to finish it off.  But the finish-line is what counts.  Glad it was a success.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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