Peppered Stout Beef our way

[russ olin]

Seasoned these two lb chuck roast. One hardcore black & the other Cabellas Mountain Bourbon Rub.

Two hours in @ 250* range.

 

[russ olin]

Seasoned these two lb chuck roast. One hardcore black & the other Cabellas Mountain Bourbon Rub.

Two hours in @ 250* range.

Smoker smoking away on a beautiful day here in SW Co.

Temp is 166, time to put the meat to bed with the veggies.

All cooked down & shredded.

To be continued tomorrow.

 

[Cliff Bartlett]

I woulda bet that Hardcore Black was Tatonka Dust. I remember you really loved the stuff. Looks great Russ. I’ll check back in tomorrow.

 

[JimK]

I don't think I'd be waiting to dig into that. Looks great.

 

[Chris in Louisiana]

To be continued tomorrow.

 

[JeffG]

Man that Pepper beef looks good Russ, i'll be tuning in to see more...

 

[BrianCal]

Looks amazing. I did a chuck today too, great minds think alike

 

[Rich Dahl]

So far so good, can't wait to see todays adventure. Haven't done PSB in a long time, got to fix that.

 

[Clay Neubauer]

Raining here tonight so after a couple days of burgers and hot dogs on the grill we got some leftover PSB out of the freezer for a change of pace. There have been few finer applications for the vacuum freezer bag.