Pepper Stout Bottom Round

Discussion in 'Beef' started by timstalltaletav, Aug 31, 2014.

  1. Never got around to trying the pepper stout recipe I saw on here a little while ago. So I figured today is a good day to give it a shot.

    Peppers, onions, garlic, and little bit of rub

    Had to use 2 pieces as there were no bigger pieces at the store

    Into the smoke for a nap until 165°

    Smoking with oak and cherry at 250°

    Stay tuned...
     
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    You're going to love it, it's a great dish. Need to put it on my to do list, it's been way too long.
     
  3. Nice start.[​IMG]

    Happy smoken.

    David
     
  4. Finally hit 165°, wrapped and on the way to 205'ish.

    A tray of doctored up baked beans and a few baked potatoes as side dishes.

    Everything smells great!
     
    Last edited: Aug 31, 2014
  5. And of course, right on time here comes the rain.... Quite proud of myself to have the foresight to put the umbrella up earlier.

    Meat is at 195°... The chef is 1.5 bottles into a personal wine festival... lol
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty!!!
     
  7. 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....?
     
    Last edited: Aug 31, 2014
  8. .
     
    Last edited: Aug 31, 2014
  9. Ut oh... the original owner of those half eaten bones just came out and isn't happy...
     
  10. Of course patience is not one of my virtues.... so I just had to see if these cuts would pull. Poor meat... no rest for the weary.

    Looks like it'll pull just fine.
     
  11. Not sure who claimed bottom round can't be pulled... This pulled just like a well rested butt!
     
  12. Who needs Cesar Milan when you have a greasy glove full of pulled beef goodness!
     
  13. All bagged up and ready for delivery to the in-laws (and out-laws). I thought labor day was a day of rest for the working man? I did more today than I usually do all week!

    I love this Cabela's vacuum sealer! Best money spent in a long time!
     
    Last edited: Aug 31, 2014
  14. knifebld

    knifebld Smoking Fanatic

    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?
     
  15. 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.
     
  16. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    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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