Pepper Stout Beef

EggSmokeVa · November 2015

After many recommendations, I am going to make Pepper Stout this weekend... I've seen a few good recipes.. Anyone have any good tips or recipes for this one?

I will be sure to document the cook this weekend.. Looking forward to it!!

feef706 · November 2015

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1

There is is a video that goes into more detail, I didn't catch through the recipe write up that you should splash the beef with Worcestershire sauce before salt and pepper.

also alot a minimum of 6 hours, mine was under 4 lbs and took 2.5 hours to get to 158, at which point I wrapped with the veggies, took another 3 hours to start to pull apart, another 30 mins before I felt comfortable pulling it.

EggSmokeVa · November 2015

Thanks @feef706 ! Can't wait to try it

EggSmokeVa · November 2015

Well.. The time has come lol... Gotta run to the store to get a few last minute things.. Could only find a 3lb chuckie.. But she will get the job done.. Egg should be fire up within an hour

blind99 · November 2015

Good eats coming! Basically you smoke the meat for a few hours then braise it with peppers, onions and whatever seasoning you want until it's done. Someone recommended separating the fat from the liquid at the end of the cook, I was happy I took the advice.

YEMTrey · November 2015

Make sure you get a deep enough pan that the liquid covers most of the chuckie. You want to braise the entire piece of meat and not just the bottom. Congrats, you're going to have a great dinner!

EggSmokeVa · November 2015

Quick updat... Not the prettiest chuckie I've ever gotten from the butcher.. But she will do the trick.. (On sale lol).. Seasoned well.. Pit temp set at 260 degrees.. Meat coming to room temp