So I travelled south for some kettle skunkworks and stopped over at
@chuck s ' place. We made Pepper Stout Beef, staying with standard Wolfe style minus the flesh and seeds in the jalapeños.
DELICIOUS.
http://www.thewolfepit.com/2009/10/pepper-stout-beef.htmlWe went with 250 degrees using split charcoal baskets; beef in the middle of the machine. Our fire petered out and the beef got stuck at about 145 degrees. My speculation is that the charcoal being isolated caused them to die.
With fresh heat applied, and the afternoon growing very late, we added the beef to the rest of the mix, covered, and let it ride to just over 200 degrees. But the meat did not pull apart. It was permitted to go another 20 minutes or so, and that did the job.
With mashed potatoes and dark German bread: