Pepper Stout Beef questions


 
Rick Body

Rick Body

TVWBB Pro
Trying my first pepper stout beef and have some questions.

I haven't used the smoker in a while, been grilling on the performer so I decided as long as I had the 18.5 fired up, I might as well do some beef ribs as well


I guess I didn't pay attention to Larry's recipe closely. I have the ribs on top rack and roast on bottom. I am running the smoker around 165. (meant to say 265, but it was actually closer to 280)

Larrys recipe calls for pulling the roast at 165 internal and putting back in the oven at 350. I looked at other recipes and some people say they cook the roast all the way at over 300 (325 or higher).

If I do the roast at 165, then put in the pan and put in the oven, is it going to take 8 hours or more. Its about a 3.5 lb roast. I was thinking it would take 6 hours total but like I said I didn't read the recipe close
 
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Rick Body said:
Trying my first pepper stout beef and have some questions.

I haven't used the smoker in a while, been grilling on the performer so I decided as long as I had the 18.5 fired up, I might as well do some beef ribs as well


I guess I didn't pay attention to Larry's recipe closely. I have the ribs on top rack and roast on bottom. I am running the smoker around 165.

Larrys recipe calls for pulling the roast at 165 internal and putting back in the oven at 350. I looked at other recipes and some people say they cook the roast all the way at over 300 (325 or higher).

If I do the roast at 165, then put in the pan and put in the oven, is it going to take 8 hours or more. Its about a 3.5 lb roast. I was thinking it would take 6 hours total but like I said I didn't read the recipe close
Click to expand...

Rick... I saved Larry's recipe and took another look at it. He calls to cook roast on indirect on either grill or smoker in the 245 - 260 range until roast reaches 165 internal temp. Then place the roast on veggies. Cover with foil and put in smoker or oven at 350 degrees for 2 1/2 hours to 3 hours, until fork tender.
 
Rick Body said:
Trying my first pepper stout beef and have some questions.

I haven't used the smoker in a while, been grilling on the performer so I decided as long as I had the 18.5 fired up, I might as well do some beef ribs as well


I guess I didn't pay attention to Larry's recipe closely. I have the ribs on top rack and roast on bottom. I am running the smoker around 165.

Larrys recipe calls for pulling the roast at 165 internal and putting back in the oven at 350. I looked at other recipes and some people say they cook the roast all the way at over 300 (325 or higher).

If I do the roast at 165, then put in the pan and put in the oven, is it going to take 8 hours or more. Its about a 3.5 lb roast. I was thinking it would take 6 hours total but like I said I didn't read the recipe close
Click to expand...

If you are running the WSM @ 165, than that is going to take a long,long time.
Like Cliff said, get it up to 260-275 range and foil @ 165. Put it in an oven @ 325-350 and it should only take a few hours, till fork tender ( squeeze the sides of the roast with a gloved hand, and when it feels soft , than start to probe)
HTH and good luck!

Tim
 
I've cooked this a few times & did two chucks just a couple of weeks back. I find about 210 internal temp and the beef pulls really well. I cook brisket and pork butt by feel but I've missed a couple of times on the chuck so I go for the high temp.
 
Well I had it on the smoker for about 3 hours at around 280. Pulled it off at 170 and put it in a 350 oven. We'll see how it goes. Its a little smaller then I thought so I may have to pull out some of the peppers before I pull it.

In my original post I meant to say 265 not 165 so I guess that changes the whole original post, doh
 
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Rick Body said:
Well I had it on the smoker for about 3 hours at around 280. Pulled it off at 170 and put it in a 350 oven. We'll see how it goes. Its a little smaller then I thought so I may have to pull out some of the peppers before I pull it.

In my original post I meant to say 265 not 165 so I guess that changes the whole original post, doh
Click to expand...

You'll be fine, I thought that was a typo... but:)

Tim
 
So here it is pulled off the smoker and ready to be foiled and put in the oven. Roast looks kinda small in all those veggies

 
Looks great, now finish perfectly, after about 195 forget the temp. It makes no difference. One of mine finished fork tender at 201 another did not until 210.
Use a fork, put it in and twist. When you can spin that fork pretty easy it is done.
Enjoy man, it does look pretty
 
I did my first one this weekend and it turned out pretty good.... i did have to add more liquid though as everything started to caramelize a little to much in my pan but i think that is as much of a product of a larger pan and more surface area. It almost made a syrup at the bottom of the pan and it was really good.
 
This is a EXCELLENT recipe. Earlier today, I received an Email from my daughter. Her husband modified the recipe so their young children could handle it (dropped the Jalopena's and reduced the pepper) and did it in his recently built Mini-Joe. My little grand daughter (4th grade) said it was her new favorite meat dish of all!

It's definitely one of the best beef dishes of all time. Chuck roast is reasonably priced (for beef) and readily available and that's all a plus, in my book.

Thank you, Larry!

Keep on smokin',
Dale53:wsm:
 
So here is the finished product. It was done at 6:30 so 5 1/2 hours total.

It came out the right proportion. I tasted the meat and it was pretty good. Since I did the ribs, we will eat this for dinner tomorrow



Thanks everyone for all the tips. I would be a limited recipe cook if it wasn't for all the great ideas and chefs out here.
 
I've only cooked it once and it was so good. Pretty much would only cook it all outdoors in the summer. If I remember right mine was about 8 hours (in July). But man what a good taste. Used chuck roast and the deep flavor is really good. Yours looks awesome.
 
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