Had a few plans canceled over the weekend due to rain, so decided to take advantage and try out one of the recipes on my very long 'things to smoke list'.
Inspire by fellow Montrealer 'Gros Cochon' I decided to take on Pepper Stout Beef...here is goes;
Picked up a few Chuck Roasts at Costco (total of about 3.5lbs);
Prepared a Guinness marinade;
- 8 Ounces Guinness Stout (Room temperature)
- 4 Minced Garlic Cloves
- 8 tbsp. Soy Sauce
- 1/3 Cup Finely Chopped Sweet Onion
- 2 tsp. Worcestershire Sauce
- 2 tsp. Dijon Mustard
- 1/2 tsp. Tarragon
- 1/2 tsp. Parsley
- 1/4 tsp. Coarse Black Pepper
- 1/4 tsp. Kosher Salt
Marinated for about 18 hours;
Sunday morning prepped the WSM, rinsed off my chucks, rubbed on a little Olive Oil with some Keg seasoning;
Placed a foiling pan on the second shelf to collect the drippings, set the smoker to 225F, and began smoking' with 1/4 Pecan and 3/4 Mesquite.
As the Chucks got closer to 165F, I began mixing the following into the pan with the drippings;
- 2 Large Green Bell Peppers
- 3 Medium Red Onions
- 6 Cloves Garlic (Minced)
- 1/4 Cup Worcestershire Sauce
- 12 oz Guinness Stout
Once the Chucks hit 165F, I tossed them in the pan;
Covered it up with some foil and bumped up the smoker temp to 300F.
Once the IT hit 205F I pulled it off...smell was out of this world!
Let it sit for 15 minutes then pulled the beef, mixed it into the veggies and sauce, and served over a plate of fettuccine;
It was a HUGE hit, such a strong a flavorful taste...this recipe is a keeper for sure.
Only small issue I had was that some parts of the Chucks did not pull as easily as I would have hoped...which was weird cause the IT was 205F !?!?
Anyhow, it was a great meal...hope everyone had a great weekend!