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Pepper Stout Beef question
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teamunited33
Posts: 70
This is my second run at making this. Smoked at 225 til IT of 150. Then braised at 275 til IT of 200. Both times the Chuck was not shredding. Currently tossed this batch back in the oven at 350 to hopefully loosen it up.
Anyone run in to this before? Or the usual, the cow drives the cook?
Anyone run in to this before? Or the usual, the cow drives the cook?
Lakeville, MN
Comments
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When I made it, I didn't even measure the internal temp. I just braised it until it was tender, then shredded and enjoyed it.Large BGE
Barry, Lancaster, PA -
If it won't pull it isn't ready yet. Like above, let it ride until it shreds~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I'd increase your cooking temp from 225 to 275F or so. Check it every 30 minutes for tenderness.Mountain View, CA
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As above, it is ready when it pulls/shreds. For beef that is likely in the 210-215*F range but the temp is only a guide. Shred on the feel. FWIW-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
You all were right, ignore the temp whilst braising.
Pic for proof
Lakeville, MN -
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That's some good eats. Enjoy!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Most of the chucks I've done don't shred well until at least 207.
NOLA -
Agreed - 207 to 210 seems to be what it takes for chucks. My first few I got so impatient thinking "it's at 200, 202, etc.. it has to be ready". It's ready when it's ready! Ha.XL BGE
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This is one of my favorite meals, nicely done!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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that's a hey koolaid oh yeah kind of moment.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I've done this several times using this recipe:
http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1
The recipe is great, but each time I did it it required at least an hour longer than suggested in the notes and sometimes two. Just leave yourself plenty of time and don't do anything until it shreds.
Yours looks terrific.LBGE, Minimax
Dallas, TX -
I have made this one a boat-load of times. Right in the 206 - 210 range is where mine seems to shred. If it don't shred, it ain't done, so throw 'er back on...
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Way to stay the course and nail the cook. Great outcome.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Srf_in_Dfw said:I've done this several times using this recipe:
http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1
The recipe is great, but each time I did it it required at least an hour longer than suggested in the notes and sometimes two. Just leave yourself plenty of time and don't do anything until it shreds.
Yours looks terrific.
Thanks! This was the recipe I loosely followed.Lakeville, MN -
haha - I've had the BGE for 15 years and to quote my wife "It always takes longer than you think....start now"
LBGE Katy (Houston) TX -
teamunited33 said:You all were right, ignore the temp whilst braising.
...Looks great @teamunited33 !I made this a few years back a couple times, liked it, and proceeded to completely forget about it.Today I spun a chuck roast for the second time, and really liked the results. When I looked at your thread I realized that I basically just made pepper stout beef again! That's funny. Anyway, have a look...
LBGE/Maryland -
I've found at least 210* is required to shred a chuck roast. That will render most all fat and leave the gristle stuff.
Glad your outcome was positive. Hard to beat shredded beef!XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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