Pepper Stout Beef on the Lang

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vinny mozz

Fire Starter
Original poster
May 18, 2016

4lb - Chuck Roast
2 - Big Bell Peppers sliced
1 - Big Red Onion sliced
3 - Big Jalapenos Sliced seed and all
6 - Garlic Cloves mince
1/4 - cup Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout Kosher Salt and Black Pepper

Heavily season Chuck roast with salt and pepper and cook on the smoker @250. Cook until the internal temperature reaches 165º.

While it's cooking, add the remaining ingredients in analuminum pan.

Once the roast hits 165º, place into pan directly on top of vegetable mixture and cover tightly with foil. Cook in smoker or oven at 350º for 2.5-3hrs or until roast is fork tender.

Once meat is tender, shred all of the meat in the liquid and mix thoroughly and continue to cook until the liquid reduces by half.
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Reactions: meatsweats86
Oh My.....This looks delicious.

If you put some provolone or American cheese on it between a roll would it taste like a cheese steak by any chance??

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