Smoked Beef Chuck Roast (Pulled Beef) - Pepper Stout Beef Recipe

Ingredients

• 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!