Yesterday I decided to make a pepper stout beef, but I got a late start.
I more or less followed the Larry Wolfe style, but I ran a 2x2x1 snake at 300° with a chunk of apple wood.
3lb. Chuckie rubbed with Worcester, kosher salt, and fresh ground pepper:
90 minutes, nice color, time for veggies:
Red, yellow, and green bell peppers; onion, garlic, and mushrooms. Guinness Extra Stout, and my secret ingredient:
I foiled the pan shut and let it go for two hours at 350°. It pulled nicely:
Made a skillet of red potatoes and kielbasa to go with it:
Sorry for the lack of plated pics. Between the hunger and the Jameson I never thought about taking any!