It will be a beautiful day in Iowa - what should I throw on the smoker (other than brisket)?
- Thread starter Tenacious E
- Start date
I cook it like a brisket but it doesn't as long because you don't have to bring it up to the same temperature.
I like to brine then spatchcock a whole chicken. Shouldn't take much longer that the thighs.
some central Texas joints will have shoulder clod. Similar cut.
Pepper Stout Beef is completely outstanding and I have it with provolone on some good bread.
Pepper Stout Beef
5 lb chuck roast
3 bell peppers ( I use both red and green) medium dice
1 red onion - medium dice
4 cloves garlic - minced
1/4 cup Worcestershire sauce
12 oz Guinness Stout
Salt and pepper
season roast with salt and pepper, smoke until about 165 internal temp. Combine all other ingredients in a roasting pan. Place roast in pan, cover with aluminum foil and braise for approximately 3 hours until it shreds easily with a fork. Serve on French bread with provolone.
Pepper Stout Beef
5 lb chuck roast
3 bell peppers ( I use both red and green) medium dice
1 red onion - medium dice
4 cloves garlic - minced
1/4 cup Worcestershire sauce
12 oz Guinness Stout
Salt and pepper
season roast with salt and pepper, smoke until about 165 internal temp. Combine all other ingredients in a roasting pan. Place roast in pan, cover with aluminum foil and braise for approximately 3 hours until it shreds easily with a fork. Serve on French bread with provolone.
