pepper stout beef.....or something like that.....

[Cookingmama]

Don't know if this is technically pepper stout beef..... but i  am making it with it in mind. 

i had three 0.75 lb or so small chuck roa...well really chuck steaks....then i had a 2 lb sirloin tip roast.  it all makes about 4 lbs or so.  so i decided to use that.

i kind of cut the sirloin tip in half since i wanted it to be thin like the chuck steaks.  then i seasoned everything with sea salt, dried garlic, and fresh pepper.  lit about half a chimney or so since i had a lot of leftover from my last cook. 

threw the meat on direct for a bit. 


also threw some chicken and sauasage on there i had in the fridge.  then i put the meat indirect for a bit. 


meat got some nice color on it.



veggies.



i used this since there is no beer in my house....added the whole can...minus the bit i spilled.



right before lockup....



chicken and sausage are looking good.... you spy that little piece of sirloin tip that i "forgot" to add in....




not super tender but my assistant and i gnawed on that on the deck....it was edible.



dont believe his expression.....he liked it! 



vittles for me and my shadow......

[Cookingmama]

meat has been on for about an hour and a half or so..... playing it by ear.... we'll see what happens.

[1911Ron]

Looks good, where's my plate! 

[Cookingmama]

After 2+ hours.......



Shredding......



The chicken and sausage formy special needs son who likes stuff nice and plain...It actually cameout really good and moist.

[Cookingmama]

It's sitting now uncovered..... But with the 3 o'clock hour and picking up kiddos....I forgot to refuel a bit...sigh.   I will probably just leave it as is. And let it go till the heat dies out. 

Edited to say...... Uncovered pan....with a covered grill.