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Pepper Stout Beef

JRWhiteeJRWhitee Posts: 5,666
Seasoned a 3lb chuck roast with kosher salt and pepper. Smoked @250 with oak for 3 hours til 165. Chopped up a red and yellow pepper, red onion and small garlic bulb in a tin pan, added Worcestershire sauce and a Guinness Stout beer the chuck roast and covered for another 3 hours at 300 until roast fell apart. Served on a Martin roll
with Gruyere cheese. Thanks for looking. 
                                                            
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Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man Group 
Johns Creek, Georgia

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