Pepper Stout Beef


 

Tim McCann

TVWBB Honor Circle
Got some new Wicked Weekend Warrior Lump to play with so I thought good time for Pepper Stout Beef! Started with just under 4 lbs. of chuck seasoned up and on the smoker with a full ring of lump!
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Pulled it off at 160*, peppers, onions and garlic and beef into the pool! Into the oven at 350* for 3 hours, pulled and back in until the juice reduced.
All done!
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Plated up Potato crashers and mac. salad!
Wife wanted ribs, so ribs went on also.
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Enjoy!
 
Tim like Rolf said... Your making me hungry. Here I'm waiting for the wife to bring fast food because we are lazy to make something tonight. By the way all looks great.
 
Tim,
PSB, an instant classic at our house! Yours looks terrific! Great job on both the PSB and the ribs!
Tim
 

 

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