David Jones
New member
I've seen the Pepper Stout Beef up here a bunch lately and decided I had to give it a try. I love how easy it is and it turned out great.
Photo 1: The Setup (I grilled some chicken as well)
Photo 2: The Prep
Photo 3: Shredded and Ready to Eat
I used one chunk of Pecan, which I'll probably skip next time just because it didn't seem to do much. The meat hit 165 in about an hour on the WSM, then after three hours in the oven at 350 the meat was very tender. After I shredded it it went back into the oven for another hour. Highly recommended.
Photo 1: The Setup (I grilled some chicken as well)
Photo 2: The Prep
Photo 3: Shredded and Ready to Eat
I used one chunk of Pecan, which I'll probably skip next time just because it didn't seem to do much. The meat hit 165 in about an hour on the WSM, then after three hours in the oven at 350 the meat was very tender. After I shredded it it went back into the oven for another hour. Highly recommended.
