It's been a long time since i've posted a cook on here...way to long! I recently moved so most of my cooking stuff is in storage but my new job is having a Christmas Lunch Potluck tomorrow and i figured i'd need to impress them with something smoked! :)
So i'm doing the Pepper Stout Beef which i've done many times and had rave reviews as well as many others on the forum. Usually i use a brisket flat but this time i'm going to use a 3lb chuck roast i got yesterday. For some reason nobody around here carries flats for a decent price but i'm still re-learning the area.
I prepped it this morning with my beef rub and wrapped it up and into the fridge till tonight. My plan is ti start the smoker up around midnight and keep it a a low temp so it doesn't finish to quickly. Hoping itll be somewhere around 160-175 by 5am or so. But my fear is that it'll cook quicker.
After that i'm going to put it into the crock pot when red onions, bell peppers, a jalepeno, and garlic...thinking maybe ill throw some kale or spinach in the mix as well. I've always done this in the oven but hoping the crock pot will have the same affect, guess i'll cook it on high.
I normally use a Boddingtons beer in this but i might try something different this go-around. See what the beer store has to offer me. Maybe Shinerbock's Holiday Cheer :)
Stay tuned for tonight...