Wolfe Pit strikes again

[BLever]

Right at 5 hours at 275º.



Followed that with 2½ hours in the pan with the Stout and veggies at 350º.

Pulled vey easily and is now ready to serve.

 

[Larry D.]

Pepper Stout Beef... it has been on my "to do" list for too long. I think this would be perfect while watching a football game around New Year's Day.

 

[Wilmer Cogburn]

I’ve yet to try this.

“It’s on the list!”

 

[Timothy F. Lewis]

Oh BOY!
English roasts are on sale at D&W up here this week! Might be a good project for the near future!!!

 

[Jonas-Switzerland]

No idea what this cook is exactly.

But now I want try it.

 

[TonyUK]

No idea what this cook is exactly.

But now I want try it.

Larry W's sticky in the Beef Recipes forum. I've done it a few times. It's excellent.

 

[BLever]

No idea what this cook is exactly.

But now I want try it.

Here is the original recipe.

 

[Bob Bass]

Here's the link to Larry's posting on this forum of his Pepper Stout Beef that preceeds, by a full month, what you're calling the original recipe....

 

[BLever]

I think that I'm calling it the "original recipe" because it is a recipe posted by the guy who, apparently, and to my knowledge, originated it. I did not mean to imply that the site I referenced was the first in the world (or interweb) that the recipe had been published.

In fact, I found that site and have been making versions of Pepper Stout Beef for over a decade, long before I knew that this forum even existed.

My apologies to Larry if I, somehow, misrepresented his work.

 

[Bob Bass]

Just a little fyi.... It was Larry that posted it here on this site.
TVWBB is a weath of information. I find that doing my Due Diligence does wonders when looking for information.
As far as Larry's Pepper Stout Beef, I too really enjoy it. So much so I made it for the private showing of the movie American Smoke back on November 16, 2013 for a group of BBQ judges and Pro BBQ Pitmasters. The Pepper Stout Beef was one of many dishes available during the pot luck portion of the showing. It was received very well !

 

[Darryl - swazies]

I make this all the time.......it is indeed important to follow all the steps.
Using 3 large jalapenos will indeed make it fairly spicy.....for those that are sensitive I would highly recommend less.
I always want to smoke it for much longer for that awesome bark....it really isn't the most important as braising the vegies is also important.
Side tip I have done is get the braise pan covered and get it going for a while before you add the beef....this will allow you to smoke it longer in the stall if you wanted more colour as you can reduce the braise time a wee bit......
And of course reducing the liquid after pulling the beef plays a larger role than one may think....I have forgotten to do this or was running late before and it jsut isn't the same when it is super runny.
Like I said I made this many times, just my 2 cents.

 

[TonyUK]

And of course reducing the liquid after pulling the beef plays a larger role than one may think....I have forgotten to do this or was running late before and it just isn't the same when it is super runny.

^^^
This!! Been there.

 

[BLever]

I've usually create a roux and use that to thicken the liquid into more of a gravy.