It has been a while since I posted, so rather than lose all credibility as a smoker, I decided to post on my smoke from today. The recipe I followed is called Pepper Stout Beef from The Wolfe Pit. I was pointed to this recipe by smokinjoe52. It has been posted on already a few times on SMF, so nothing new here.
I started with a 4 lb beef chuckie (I used an O-bone roast), coated it with SPOG, and smoked it for 3 hours using oak pellets at 225 deg F. Most folks say to smoke a chuckie until you hit an IT of around 165 deg F. I pulled it a little earlier than this as my husband likes a lighter smoke taste.
After pulling it from the smoke, I put it into my braising dish along with 6 minced garlic cloves, 1 sliced jalapeno pepper, 1 large sliced onion, 2 sliced sweet italian peppers, 1/4 cup worcestershire sauce, and 12 oz Murphy's stout. The original recipe called for 3 sliced jalapeno peppers with seeds, but that just sounds painful to me. YMMV.
Chuckie in the smoker at 225 deg F with the AMNPS using oak pellets.....
Braising dish with minced garlic, sliced onions, sliced peppers and jalapenos, worcestershire, and stout.....
Braised covered at 325 deg F for 2 1/2 hours until fork tender at IT of 210 deg F........
Pulled and put back into the juice! I'll be taking this for dinner on Saturday night visiting the in-laws.
Thanks for looking! Hope everyone has a great day and weekend!
Edited by SnorkelingGirl - 8/22/13 at 5:07pm