Pepper Stout Bottom Round

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timstalltaletav

Smoking Fanatic
Original poster
Nov 8, 2012
826
243
Llewellyn PA aka God's Country
Nice start.
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Happy smoken.

David
 
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....?
 
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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?
 
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.
 
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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