- 5 lb - Chuck Roast
- 3 - Bell Pepper (cut into medium dice)
- 1 - Red Onion (cut into medium dice)
- 1-3 - Jalapenos (1 for mild, 3 for spicy) (chopped with seeds)
- 4 - Large Garlic Cloves (minced)
- 1/4 Cup - Worcestershire sauce
- 12 oz - Guinness Extra Stout
- 3 TBS - Salt
- 3 TBS - Black Pepper
Directions
- Set up your grill for indirect cooking and preheat to 250º.
- Season chuck roast on both sides with salt and pepper.
- Add 1 large piece of cherry wood to the hot coals.
- Add meat to the indirect side of the grill and smoke in the 250º-275º range until the meat reaches 165º.
- While the meat is smoking combine all of the remaining ingredients into a grill safe pan and mix.
- Once the meat is at 165º place into the braising liquid and cover tightly with foil.
- Increase your heat to 325º-350º and let the meat braise until it is for tender, 3-4 hours.
- Once the meat is fork tender shred with a fork.
- If there is excess liquid, simmer uncovered until the liquid has reduced.
- Serve on French bread with mayonnaise and Swiss cheese.
Enjoy!
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