Monday, June 1, 2015

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

  • 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
  • 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.


  1. How many hoagies does this recipe yield? Thanks

    1. The finish product yield was around 3 lbs. The amount of meat you put on each hoagie will depend on how many.

      1/4 lb - 12 hoagies
      1/3 lb - 9 hoagies
      1/2 lb - hoagies

  2. Have 2 friends coming over for pre-season football game, so maybe I'll get a 3lb and go from there. Can't wait to put it on the Primo. Thanks again

    1. That sounds like a perfect finished about for 3-4 people! Hope you all enjoy! Please let me know how you like it!

  3. My butcher friend recently recommended this recipe and sent me the link, great tutorial on the YouTube video and the recipe is just what I'm hoping to do this weekend. Thank you 👍 😄

    1. Thanks Dominic! Please let me know how you like it!

  4. Hi Larry, the beef chuck came out absolutely superb, bang on the money. Everyone really enjoyed it, if anything I was a little zealous with the chilli and a little heavy handed with the salt. But otherwise super tender, just fell apart.. Thank you 👍

  5. Any hints on where to get a grill safe pan like the one you used?