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Pepper Stout Bottom Round

post #1 of 16
Thread Starter 
Never got around to trying the pepper stout recipe I saw on here a little while ago. So I figured today is a good day to give it a shot.

Peppers, onions, garlic, and little bit of rub


Had to use 2 pieces as there were no bigger pieces at the store


Into the smoke for a nap until 165°


Smoking with oak and cherry at 250°

Stay tuned...
post #2 of 16
You're going to love it, it's a great dish. Need to put it on my to do list, it's been way too long.
post #3 of 16

Nice start.:popcorn

Happy smoken.

David

post #4 of 16
Thread Starter 
Finally hit 165°, wrapped and on the way to 205'ish.

A tray of doctored up baked beans and a few baked potatoes as side dishes.


Everything smells great!
Edited by TimsTallTaleTav - 8/31/14 at 12:52pm
post #5 of 16
Thread Starter 
And of course, right on time here comes the rain.... Quite proud of myself to have the foresight to put the umbrella up earlier.


Meat is at 195°... The chef is 1.5 bottles into a personal wine festival... lol
post #6 of 16
Should be tasty!!!
post #7 of 16
Thread Starter 
Stuck at 203° for 30 minutes... It's like the meat is taunting me. Of course, I just realized after using the search bar, I got the wrong cuts of beef for this. So it might end up similar to chopped pork instead of pulled pork... or it could turn out to be a $30 failure. One way or the other either I'll eat good or the dog will.

Or this dog... who just wandered up on my deck as I was typing this post will eat good...?



He ran up on the deck, grabbed one of the 20 half eaten beef rib bones laying around here, and ran away....?
Edited by TimsTallTaleTav - 8/31/14 at 2:24pm
post #8 of 16
Thread Starter 
.
Edited by TimsTallTaleTav - 8/31/14 at 2:46pm
post #9 of 16
Thread Starter 
Ut oh... the original owner of those half eaten bones just came out and isn't happy...
post #10 of 16
Thread Starter 
Of course patience is not one of my virtues.... so I just had to see if these cuts would pull. Poor meat... no rest for the weary.

Looks like it'll pull just fine.
post #11 of 16
Thread Starter 
Not sure who claimed bottom round can't be pulled... This pulled just like a well rested butt!
post #12 of 16
Thread Starter 
Who needs Cesar Milan when you have a greasy glove full of pulled beef goodness!
post #13 of 16
Thread Starter 
All bagged up and ready for delivery to the in-laws (and out-laws). I thought labor day was a day of rest for the working man? I did more today than I usually do all week!


I love this Cabela's vacuum sealer! Best money spent in a long time!
post #14 of 16

Nice job Tim!

 

Was curious, you added the stout once the beef hit 165?

 

Other people smoked until 165 and then placed in the oven at 350...did you continue on the smoker at a chamber temp of 250?

post #15 of 16
Thread Starter 
Quote:
Originally Posted by knifebld View Post

Nice job Tim!

Was curious, you added the stout once the beef hit 165?

Other people smoked until 165 and then placed in the oven at 350...did you continue on the smoker at a chamber temp of 250?

Thanks! I actually left it in the smoker the whole time. I should have clarified I dumped the beer in with the peppers, onions, etc... then put the pan under the meat in the smoker until 165°. Once it hit temperature, everything went in the pan, under foil until it hit 205°. The cooker ran right around 250° all day.
post #16 of 16

231 , great looking and tasty too , I would imagine!!!

 

As a devout "Patience " man , I commend you  ! !  Welcome Brother 231 !!!   Now we need to teach the world , no foil...!!!!!  ;)-

 

Have fun and . . .

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