I got this recipe from TheWolfePit. It's been a while since I have made some, so here we go.
Forgot the prep shot..:(
Started out with a 2.5 pound chuck roast rubbed down with a rub called Pappy's and put on the smoker at around 240 degrees with some hickory smoke.
Cooked until 160 IT. After taking this pic I realized my probe was off center and readjusted it.:eek:
Prepped the veggies, I ended up using a red onion, bell pepper, banana pepper, 2 small jalapenos, and a bunch of minced garlic. I then put in some worcestershire sauce, and one guinness extra stout.
Put the roast in the veggie pan and double wrapped with foil. kicked the heat up on the smoker to about 320 to braise the meat. Started checking for tenderness once the IT got over 200. I was a little over 210 when it finally shredded good
I should of cut the veggies into larger pieces. They cooked down alot
And here is the end result. beef, swis cheese, and pepperoncini on a toasted bun.
Thanks for looking.
Forgot the prep shot..:(
Started out with a 2.5 pound chuck roast rubbed down with a rub called Pappy's and put on the smoker at around 240 degrees with some hickory smoke.
Cooked until 160 IT. After taking this pic I realized my probe was off center and readjusted it.:eek:
Prepped the veggies, I ended up using a red onion, bell pepper, banana pepper, 2 small jalapenos, and a bunch of minced garlic. I then put in some worcestershire sauce, and one guinness extra stout.
Put the roast in the veggie pan and double wrapped with foil. kicked the heat up on the smoker to about 320 to braise the meat. Started checking for tenderness once the IT got over 200. I was a little over 210 when it finally shredded good
I should of cut the veggies into larger pieces. They cooked down alot
And here is the end result. beef, swis cheese, and pepperoncini on a toasted bun.
Thanks for looking.
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