Pepper Stout Beef


 

Bill Schultz

TVWBB Hall of Fame
So this is my version, got the WSM running with some left over KB.

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Got a four and a half pounder Koshered, and covered well with fresh ground

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Got peppers and onions cut up and seasoned with two bottles of Guiness and I added some crushed red pepper and granulated garlic, after the meat had a nice bark and hit 155 according to my fancy dancy instant read put it all together and sealed it up well with foil. Cooked at 275 to 285 the whole cook.

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Did not get tender until 206 internal, but at that point it was beautiful end to end, done and heading in

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Sliced and ready to serve after a fifteen minute rest, along with some nice biscuits

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Your plate, served with a nice smoke cooked Yukon and some good red wine, enjoy

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Well, we are glad that you have eaten stewed deer;) and came to us with this next beautiful meal.
Your PSB looks fabulous, Bill!
 
Damn it Bill...... I never thought of slicing instead of pulling. Carve across the grain? Guess what I'll be doing next week? :) Very nice.
 
Thanks Guy's and Gal's, and Regina you would normally get a smoke ring on PSB wouldn't you? I am not sure I understand.
 

 

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