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First attempt at pepper stout beef - A few simple questions

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
Tomorrow I try it for the first time.
A few questions:
I have 2 seperate 2.75 lb CAB chuck roasts. I am thinking that they will take about 2 hrs at 275F to get to 165ish to the point where I add it to the peppers and onions. Sound about right?
. About how long until it gets to pulling temperature? Then how long to reduce the liquids? I would like to eat between 4-5, and I am trying to find out what time to start this cook.
How is this as left overs?
I am going to make one to the original Wolfe recipe. For those who have cooked this before, how would YOU vary it since I will have 2 batches going? (I did see the pepperchini variation). I am looking for different flavor profiles, not just heat content. My wife is not that big on heat, but can take some. Thoughts?
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • SGH
    SGH Posts: 28,989
    Sea2Ski
    I have never made pepper stout beef, but I have cooked my fair share of chuck roast so I will give tips on cooking only it. Maybe others will help also.
    I cook them a little cooler than you. I run 225-250. I also cook bigger roasts. Never tried one that small. Also I cook them over a water pan. When internal temp hits 150 I wrap or boat with a little beef broth and apple juice and finish the cook with a mild braise. I have found that i have to take them to around 110 give or take a little to get them to pull. Wish I could be more help.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    That should be 210. Sorry

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 37,333
    At around 250-260*F on the dome I see around 5 hours to 165 or so-and another 2-3 hours to the 210*F pull temp.  Here's a great link to the cook-I skip all cook sauce challenges-
    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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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited March 2014
    I have only done peppered stout one time and if I remember correctly it was about a 7hr cook with the smoke phase running at 250 then in a pan with onions & peppers and wrapped with foil at 350 until IT hits 200ish or probes tender. The last phase was 1 1/2 - 2hrs to reduce liquid, I think.
    I have done plenty of pulled beef which is basically the same cook minus the liquid reduction and a 3lber will take about 5-6hrs

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Woweeee.. Okay, plan modified. Start the meat at about 9-9:30 at a lower temp.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Good move

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Well, we ended up eating at 5:20.  Fantastic meal. <BR>
    Lessons learned for next time (because there WILL be a next time): Cook meat to 185 before adding to peppers, and cut the peppers bigger so they are more meaty. <BR> Delicious easy meal - if you have not tried it, put it on your list.
     
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Glad it worked out for you. Any pics of final product?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I have pictures up to the point where I pulled it off the grill to pull. First time attaching a file, so I am not sure how this is going to work.......
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looks great!  Love that recipe! 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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