Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pepper stout beef

feef706
feef706 Posts: 853
edited November 2015 in EggHead Forum
@FaceDance inspired me with his cook the other night so I'm trying my hand at the pepper stout beef. Following the same recipe, only I cored and seeded the jalepenos and used a vidalia onion rather than red. I'm excited about this cook. Will post a few more pics later.

Happy Veterans Day and thanks to all who have served!
· Share on FacebookShare on Twitter

Comments

  • YEMTrey
    YEMTrey Posts: 6,839
    You are going to have an amazing dinner tonight.  Enjoy.  This is one of my favorite, simplest, cooks.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    I was thinking how simple it was when I was cleaning the veggies, I used a foil pan that will be re-used in the final cook, a cutting board, a knife and one measuring spoon. Minimal cleanup compared to most cooks.
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    This was when meat was 158, since then it's foiled and back on at 375 for and hour and a half so far, meat was 172 when I checked at that point.
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    Not sure at this point about the beef, it's reading 210 on the maverick, been braising for 2.5 hours after smoking for 2.5 hours and it's not even remotely tender. How long is too long, I know the meat dictates when it's done but this is my first chuck roast.
    · Share on FacebookShare on Twitter
  • Lit
    Lit Posts: 9,053
    Did you cover at all? I usually smoke unwrapped until the IT hits about 165 which usually takes a good 5 hours then put in a pan and cover for another 2 hours or so. You sure your maverick is in the coolest spot? At 210 it should be pretty tender. 
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    @lit I cooked unwrapped for 2.5 hours until it hit 158 but looked good and I was trying to speed up in time for dinner so threw it in with the veggies and sauce to braise, so far been another 2.5 hours, the meat was on the lighter end of 4 lbs
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    Been covered tight per directions for the last 2.5 hours 
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    That is kinda strange.   Did you check in multiple spots??   I've had a few chuckies run 215ish before they got jiggly but never any higher than that.  Most are happy around 208-210°. The tender probe is what your looking for. As @lousubcap say "the cow always dictates the finish".   

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    I probed with the maverick in a few places and it kept creeping up to 210, though I've lost a little confidence in my pit temp probe, I haven't had any concerns with my meet probe. Probe goes in no problema but it's not even trying to shred with forks, nothing like twisting spaghetti 
    · Share on FacebookShare on Twitter
  • Lit
    Lit Posts: 9,053
    It's not gonna shred quite like pulled pork. The ones I did this weekend I pulled then put back on the egg in the veggies. For awhile longer. Mine broke in half when I picked them up but they still never just fall apart like a pork shoulder.
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    It's probing consistent at 210, I just uncovered to let it reduce a bit, I think it's coming together after picking a little more with a fork, gonna give it 30 minutes with no foil
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    @Lit that makes sense, that's all I've really known so maybe my expectation for ease of shred is too great. Will keep posted on the outcome
    · Share on FacebookShare on Twitter
  • Lit
    Lit Posts: 9,053
    That looks like a lot of liquid. I don't really follow any directions I just pour a dark beer in but mine didn't have that much liquid. Mine finished like this.
    · Share on FacebookShare on Twitter
  • Lit
    Lit Posts: 9,053
    It was a good amount of work with bear paws to get it that shredded but it's still really tender. Did you try any of the pieces?
    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    If you're up to 210 and it's not tender, try flipping it over. I found that the meat that was under water tenderized faster. As stated above it doesn't get quite as tender as a pork butt but it will shred nicely. You have some good eats coming!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    @Lit I put one 12oz guiness in the pan and that was all, the rest must have come from
    the peppers and onion, I followed the directions pretty precisely except cooking to 165 before braising, but when I watched the wolf video he didn't wait till 165 to throw in the pan either, his was at 155 at 2.5 hours, not far from mine
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    Ok so it appears my posts are lagging, @Lit I did try some shreds that I was able to get off, they were very tender.

    @blind99 I have flipped it a few times since I put it in the pan, thinking with the same logic as you mentioned. At this point the entire roast is submerged so I'm trying to cook off some liquid. I think it will be fine, was just comparing it to shredding a pork butt when I first began probing. 

    Will take some some finish shots, hopefully soon
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    Ok false alarm everyone, final temp was 212 but it did shred just fine, I had to remove about a cup of liquid, this pic is after I removed, but it tasted awesome. Will do this again for sure.
    · Share on FacebookShare on Twitter

Categories