I worked yesterday but had today off so my cook was postponed. Picked up a 5.5 pound Angus chuck roast last night. This will be my first kick at PSB....seen plenty of posts featuring the dish and had to give it a go.
Injected with some beef broth:
Rubbed with some fluer de sel, garlic sea salt and pepper:
I am using a charcoal basket so as to keep the heat off the back of the 74 Lime I call Peach. Got a pan with some water underneath the roast and over the coals to toss some moisture into the environment. I am using a mix of Coshell and RO lump with Pecan and White Oak chunks for flavour. I did not use a snake but rather tossed in live coals and some left overs from a previous cook unlit as required:
It was nice outside so I was sitting out for most of the smoke phase of this cook:
Temp at the lid was 300f.....a common reading using 22's for me:
While the roast was on the Kettle I prepped the slow cooker. It being the day after St Patrick's Day there was no Guinness to be had at the liquor store so I got a domestic instead:
I tried some of the beer and it was actually quite good. Not as good as Guinness but respectable.
After 3.5 hours:
It's into the crock pot:
I went and picked up 2 smaller jalapenos and tossed them in shortly after closing the lid. Never took an internal temp on the roast. I will give this 3 hours or so and test around dinner. Got some chibata buns to eat the pulled beef on....getting damn hungry thinking about it:
I will update later.........
Topic: Day Late St Paddy's Day Pepper Stout Beef (Read 1630 times)