I saw the recipe of Pepper Stout beef had to try it. Mine is different. I did not use stout. I used a local dark malty beer called Kilt Lifter. I also added some beef broth. The rest of the recipe is pretty much the same. Salt and peppered the beef, smoked for about three hours till internal was about 165. Used an snake for the first time. It worked very well for giving me a steady temp. I was impressed! Once the meat was ready for the pan on veggies I change my fire to a bank method which again worked well the keep the temp around 350-370. The total cook time was about six hours. What a result. Amazing!!!!! Thank you again jcnaz! Me and the wife served it in a bowl with some garlic bread. We both thought it was awesome.
I did not take many pics. I was to dazzled buy the beef!.....
My first snake. I smoked with apple wood chunks.
Had a nice smoke ring and the veggies turned out great