Smoked Beef Chuck Roast Recipe – How To Make Pepper Stout Beef
In this cooking video The Wolfe Pit shows you how to slow smoke and braise a beef chuck roast with peppers, onions and Guinness Stout until fork tender
For this recipe and much more please visit The Wolfe Pit Blog – http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html
Pepper Stout Beef is an original recipe by The Wolfe Pit. Pepper Stout Beef is a chuck roast that is smoked on a grill for several hours to add smoke flavor, a nice bark and render some of the fat. After the smoking process, the meat is put into a braising liquid and vegetable mixture of, Guinness Stout, Worcestershire sauce, jalapeno peppers, bell peppers, onions and garlic. The chuck roast then braises for several hours until fork tender and served on sandwiches with your favorite cheese. Bleu cheese or Swiss cheese both work very well with the spicy beef
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Great Video! got a question; don't you get "bad" smoke when you start the BBQ that way?
any way you can cook in oven?
Had to come back for another look Larry, might be doing Pepper Stout Beef this weekend.
That looks great! Thanks in gonna try it. But I'll tweak or some how huh? Right?
But basically that looks great
One GREAT Recipe Larry!!
this is what my chuckies have been missing! yum
Nice cook! I'm cooking a chuck tomorrow for the first time on my kettle.
What brand grates are those? Do you recommend them?
Made this a few months back and was amazing! Gonna try this again with an eye round roast since my butcher didn't have chuck this time around. Hope it turns out as well!
Looks awesome. Have yet to develop a taste for horse radish though.
Thank you very much!! Glad to hear you liked it!!
Tried this a few weeks ago, WOW, blows pulled pork out of the water. Great recipe.
OMG, that looks incredible! I am definitely doing this on my Pit Barrel Cooker.
It would be awesome if you put a list of the ingridients you used, that looks so good man!!
It would be awesome if you put a list of the ingridients you used, that looks so good man!!
Yummo
I need to try this. Ahhrrr, Chicago's winter will make me wait.
That looks good. Dang it, I just pulled an old chuck roast out of the back of the freezer, and cooked it in the Crock-Pot, a few days ago. There's always next time.
Thanks Andrew! Glad everyone enjoyed it!!
Larry
I made PSB for the family tonight. We all loved it. Will do it again. Thanks for a great recipe.
That sandwich looks amazing.
Looks amazing!
Union frozen, no less! Love the smoked parts. I'm putting some vids together this morning.
Good job, Wolfie. JB couldn't do that.
Came out great,kid approved. However might want to update the recipe {for the cook} to 5 Guinness stouts, and 6 PBR's. And in rewatching the video, I see that you added, and didn't mention, some jolly peppers, will add next time…..Bill
I got this t in the BGE right now, only had apple wood, cruzing at 375*, will braze in dutch oven, hope I still got some Guinness left when I need it, goes down smooth…Good thing I bought a box of PBR!
looks awesome Larry, I love when I see a video with charcoal!
Great smoke ring. Love the vids.
🙂
That was absolutely delicious looking
Dang what a great looking sandwich Larry!
Peace, David
I could have eaten that lovely roast by itself…but then you made an awesome sandwich with the horseradish and swiss….love it!!
OH yeah~ My kind of seasoning rate, very nice. What an excellent sandwich, and with Swiss too! Wow, my kind of sandwich. Delicious, I have go to try this. Looks so dang fantastic, I am starving now! T