I have been wanting to try this recipe for almost a year now and I can't believe I've waited this long. I am now mad that I put it off for so long. This was not only easy , but could be my new favorite sandwich. Thanks to Larry Wolfe for this great recipe. Larry has a great blog at the WOLFEPIT. Make sure you check it out. It combines everything I like. Meat, peppers, onions and beer. Find something in that combo that is not good. I dare ya. It's not only tasty, but very versatile. I love it on a toasted ciabatta roll, but could also be served on sourdough, hawaiian bread, french rolls or even regular hamburger buns. Here's what you will need.
- 4 lbs chuck roast
- 3 bell peppers. (I used 3. Red, Green and Yellow)
- 3 Jalapeños ( I like it hot. Use 2 for less heat)
- 1 lg red onion
- 6 Garlic Cloves (Crushed)
- 1/4 cup Worcestershire Sauce
- 12 oz bottle of Guinness Extra Stout
- Kosher Salt and pepper
Start with a 4 lb chuck roast and trim a little of the extra fat. If there isn't any extra, your ready to season it up. What a beautiful hunk of meat.
Cover the chuck roast with salt and pepper mix. I love pepper, so I went extra heavy in this area. It adds a nice crust once the roast has been on the smoker or grill for a few hours.
|How good does that look....|
I smoked the roast at 275 for about 3 hours with 2 chunks of hickory wood. This is not mandatory, but I love the hickory flavor. Cook until the internal temp hits 165 degrees.
|The WSM works great for this recipe|
Time for that Hickory.
|Smoke em if ya got em|
While the roast is on the smoker/grill, it's a good time to assemble to the other ingredients.
Cut up the peppers, onions, jalapeños and garlic and add to an aluminum pan along with the Worcestershire Sauce and Guinness. Mix em up and let them wait for the meat.
|Where's the Beef? (I had to go there)|
After 3 hours, it was time to take the meat off the smoker. The higher temp will add a nice crust to the meat along with a pink ring of smokiness.
I want to dig in now, but we are still 3 hours away from greatness.
|Ready for the veggies.|
At 165 degrees, its time to add the meat to the veg.
|Don't forget the Stout!|
Add and foil (Tightly)
|It's like a perfectly wrapped present.|
Crank up the smoker/grill or oven to 350 degrees and let go for about 3 hours. This will make the meat super tender and keep the juices in.
After about 3 hours, give it a "Peeky Look". The meat should be fork tender and the veggies will be soft and juicy. If you don't have a pair of "Meat Rakes", get some. This is one of my favorite BBQ tools. They do a great job shredding and pulling pork and beef. Go ahead and shred and mix it up.
Once the meat and veggies are all mixed up, its time to put everything back in the 350 degree smoker/grill/oven for about 30 minutes until the juice reduces by half.
|I can't wait|
After 30 minutes, it should look like this. Grab a ciabatta, tortilla, french roll or just a fork and go to town.
I went with a ciabatta roll for this one. I had some horseradish sauce in the fridge and decided to add this to the toasted roll.
Overall, this was one of the easiest recipes so far. It makes a great sandwich and freezes well. I look forward to making a few PSB tacos, burritos and quesadillas in the near future. This is a WINNER!!! Please let me know how your version turns out. ENJOY