I know you've seen it a million times, but...

[Dave_H]

here is my weekend pepper stout beef.. love this stuff!

Started with A 5lbs chuck,

Hit the smoker at noon

Hit 165 degrees at 6 pm

into the oven for 2-3 hours at 350 degress

out of oven at 9 pm

dinner was late but worth the wait, turned out great..( hey I'm a poet and didn't even know it.)

sorry bout the heavy pics but just wanted you to see.. hope you enjoy my post.. happy cooking to all!!! Dave

 

[Mike Cosgrove]

I can never see too much PSB.

 

[Mike Willis]

Dave, that meal looks GREAT! I tried pepper stout beef once and wasn't too happy with my results...I REALLY need to try it again! I believe you just gave me the impetus to do just that! Thanks Dave!

 

[Alan F]

Hit the smoker at noon

Hit 165 degrees at 6 pm

Wow. That is really slow. Are you smoking at 200f?

 

[Dave_H]

Actually I was smoking at 225 to 250f.. seemed the last few degrees took a while.. my chuck was quite thick.

 

[RicardoL]

Put that one on my BBQ bucket list! Looks good!

 

[Enrico Brandizzi]

For me it's never enough! Great cook!

 

[Wolgast]

Looks great bro!

 

[Rich Dahl]

I make PSB often too, great stuff and yours looks fantastic!

 

[Tim McCann]

Can't beat PSB! Next time start her a bit earlier. 5 lbs. is a 8 hours minimum.

 

[Scott M.]

Looks great! I think that may be the next thing I'll try to make.

 

[Robert T]

Thanks for the great post. Your PSB looks awesome!

 

[JAllen]

Looks good. Adding this to my list of things to try.