I'm taking this on right now, such a beautiful recipe. I did run into a little hiccough though, went to the store to pick up a chuck roast but they were $6/pound. Decided to pull one I had in the deep freeze out instead, so I’m a little behind. Here’s what I’m gonna do a little different and report back on: First, I’m gonna try running at about 375 from the start (hopefully make up for lost time). Second, I’m roasting the green peppers first since I like the smoky flavor and I’m not partial to the skins. Lastly, I’m using a little hickory and apple smokewood.
I am staying true the Guinness though, nectar of the gods to all you naysayers …
Update:
I went with 3 small yellow onions, 3 roasted bell peppers and 3 jalapenos. Now to me, jalapenos are the most unpredictable of the chiles, sometimes like a bell, sometimes hotter than a serano. These were hot, so for me just about perfect, but could easily be too hot for some with sensitive palates.
I started at 375-400, but to no avail. It still took over 2 hours to come up to temp (first time I've used the 26 indirect and could have been a little too indirect).
I followed through but needless to say, it didn't end up being dinner. Sooooo for lunch the next day, I made a heaping sandwich with rustic bread and fontina, just awesome.