Chris Lynch
TVWBB All-Star
...is right on. Pepper Stout Beef. I know there have been a lot of posts about this recently but I had to try it and add my 2C
4 lb of chuck roast
Smoked with 1 chunk of hickory to 165*
Everyone in the pool!
3 covered hours later
Everyone back in the pool!
1 hour later cooked uncovered
Broiled in some habanero cheese on an Luciano's sesame roll
And...done! The only thing I would add would be a touch more heat. Perhaps a scotch bonnet or two would be nice. My buddy at work critiqued, "Just the right amount of smoke, spice, savory and its perfectly tender. It belongs on a menu".
Oh and this picture has nothing to do with Pepper stout, its just where I was the day before and probably one of my favorite spots to be.
4 lb of chuck roast
Smoked with 1 chunk of hickory to 165*
Everyone in the pool!
3 covered hours later
Everyone back in the pool!
1 hour later cooked uncovered
Broiled in some habanero cheese on an Luciano's sesame roll
And...done! The only thing I would add would be a touch more heat. Perhaps a scotch bonnet or two would be nice. My buddy at work critiqued, "Just the right amount of smoke, spice, savory and its perfectly tender. It belongs on a menu".
Oh and this picture has nothing to do with Pepper stout, its just where I was the day before and probably one of my favorite spots to be.
