Pepper Stout Beef

[Pat G]

I hadn't made this in a while and PSB sammies sure sounded good.

I had a small 1.8# chuckie that I put some sea salt on and let it sit in the fridge overnight.  Before the cook I applied some Rufus Teague to it.


On to the 14.5 with KBB and some post oak for flavor.


Meanwhile I prepped the rest of the ingredients.


After almost 4 hours it was ready to go in the CI dutch oven.


Back on the WSM for a couple of hours.


Shredded.


And plated.


Good stuff.  I took some to work and shared it with a few folks, they all loved it.  Thanks for looking.

[Big Dawg]

One of my favorite cooks, and you hit it outta that park ! ! !





BD

[mhiszem]

Yum!


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[Travis]

Really like how you used the Dutch for the cook. Nice job, bud. Can't go wrong with some pepper stout beef.


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[SMOKE FREAK]

Very very nice...
Although I have never done this with beef I have done some spicy pulled pork that is right along the same path...

[Jizzo]

Nice! I like the thought of braising on the grill.... I'm going to do this on my 22. Smoke indirect then put the Dutch oven direct over the coals to finish.
2 questions...
How long (or what temp) did you braise in the Dutch oven?
How much beer and Worcestershire?

[Schaefd2]

Why have I never heard of this??? That looks amazing!!!


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[Pat G]

Nice! I like the thought of braising on the grill.... I'm going to do this on my 22. Smoke indirect then put the Dutch oven direct over the coals to finish.
2 questions...
How long (or what temp) did you braise in the Dutch oven?
How much beer and Worcestershire?

I braised at about 350 for 2 hours, then I let it sit for another 30 minutes before I shredded it. 

I used 2/3 of the beer, 8oz, and 1 tbs of Worcestershire.

[SixZeroFour]

looks delicious! nice cook!

[TheKevman]

This looks amazing! I gotta try this!

[Big Dawg]

Here is the basic recipe.  But the sky's the limit as far as variations.





BD

[Pat G]

Here is the basic recipe.  But the sky's the limit as far as variations.

BD

That's the one I based mine off of.  I usually cut back on the jalapenos and remove the seeds and ribs.