Inspired by tvwbb thread under beef recipes.
3 lb - Chuck Roast
2 - Big Bell Peppers sliced
1 - Big Red Onion sliced
3 - Big Jalapenos Sliced seed and all
6 - Garlic Cloves mince
1/4 - cup Worcestershire Sauce
1 - 12oz Bottle Yuengling Hershey's Porter
Kosher Salt and Black Pepper
Seasoned w/ salt & pepper. Smoked chuck roast to 163 internal on WSM 14. Added it to dutch oven (which had been foiled & preheating on bottom rack) with balance of ingredients. Removed water pan and increased heat for (3) hours and it came out fork tender. Smoked some wings on the top rack and roasted in the dutch oven on the bottom rack. Buttered a couple loaves of take & bake baguette bread. Smeared with horseradish or mayo. Strained out the beef/veggies and called the liquid au jus.
3 lb - Chuck Roast
2 - Big Bell Peppers sliced
1 - Big Red Onion sliced
3 - Big Jalapenos Sliced seed and all
6 - Garlic Cloves mince
1/4 - cup Worcestershire Sauce
1 - 12oz Bottle Yuengling Hershey's Porter
Kosher Salt and Black Pepper
Seasoned w/ salt & pepper. Smoked chuck roast to 163 internal on WSM 14. Added it to dutch oven (which had been foiled & preheating on bottom rack) with balance of ingredients. Removed water pan and increased heat for (3) hours and it came out fork tender. Smoked some wings on the top rack and roasted in the dutch oven on the bottom rack. Buttered a couple loaves of take & bake baguette bread. Smeared with horseradish or mayo. Strained out the beef/veggies and called the liquid au jus.
