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Pepper Stout Beef in the Weber Jumbo Joe

Started by Old Dave, May 06, 2015, 01:31:50 PM

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Old Dave

This is Larry Wolfe's (The Wolfe Pit) great recipe for making chuck roast into pulled beef. I make a few minor changes to suit my style of cooking and really enjoy this recipe and method for this treat.

Ingredients:

3.67 pound chuck roast
Kosher salt and black pepper
About 1-1/2 sliced bell peppers
One large sliced onion
Sliced Jalapenos
Six garlic cloves
1/4 cup worcestershire sauce
One 12oz bottle Guinness Extra Stout
Better than Bouillon Beef Base
Sliced Mushrooms



I prepped the meat by trimming some of the hard fat off of the meat. I then sprinkled on a heavy dose of Kosher salt and some fresh cracked black pepper.



I set my Jumbo Joe up with a Weber rail or fence on the charcoal grid to hold my lump charcoal. I also added a foil drip pan to make for an easy cleanup. This setup works great in the little cooker for temperatures in the range of about 225 to 325 degrees. It will just set there unattended and run for hours with this method.



Filled it up with lump charcoal, added a couple of hickory chunks, and fired it off with a Weber fire cube.





Ran the kettle at about 265 degrees for about 3-1/2 hours or until the meat looked good (about 168 internal) and then panned it with the goodies.





I also added a couple pieces of charcoal at this point.





Foiled the pan and cooked the roast to 210 degrees internal as this is about what it takes to have the meat pull like a pork butt.





Meat looked good just off of the kettle. Next step was to shred it up for my sandwiches.



I like to squirt on some horsy sauce, then add about 3 tablespoons of the soppy to the bottom bun and then add a generous portion of the pulled beef. I then add a couple of slices of provolone cheese and some sliced tomatoes and then finish it up with some Jalapeno slices.





Makes a great pulled beef hoagie.

Shafzilla

Can't wait to try this. Looks awesome!


HOWS IT TASTE?!?!?
"Never half-ass two things. Whole-ass one thing."- Ron Swanson

addicted-to-smoke

#2
Looks textbook perfect, Old Dave. Thanks for this!


Quote from: Shafzilla on May 06, 2015, 04:01:39 PM
... HOWS IT TASTE?!?!?

I'll have a Samuel Jackson!

https://www.youtube.com/watch?v=1ji1-BqaLaE
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

austin87

Really nice cook on the JJ - I love seeing the efficiency and creativity on the little guys.

WNC

I have got to try PSB, looks fantastic!

Idahawk

 Very nice cook , the sandwiches look amazing


  " Esto Perpertua "
Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

dgodwin

This is on my list of things to try this spring. 


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chuck s

now we're talkin' ..... Chuck Steak!!  yes sir....
thanks for the write up .... I need step by step guidance....

Nate