Pepper Stout Beef / Weber Jumbo Joe

This is Larry Wolfe’s (The Wolfe Pit) great recipe for making chuck roast into pulled beef. I make a few minor changes to suit my style of cooking and really enjoy this recipe and method for this treat. 

Ingredients:

3.67 pound chuck roast
Kosher salt and black pepper
About 1-1/2 sliced bell peppers
One large sliced onion
Sliced Jalapenos
Six garlic cloves
1/4 cup worcestershire sauce
One 12oz bottle Guinness Extra Stout
Better than Bouillon Beef Base
Sliced Mushrooms



I prepped the meat by trimming some of the hard fat off of the meat. I then sprinkled on a heavy dose of Kosher salt and some fresh cracked black pepper. 



I set my Jumbo Joe up with a Weber rail or fence on the charcoal grid to hold my lump charcoal. I also added a foil drip pan to make for an easy cleanup. This setup works great in the little cooker for temperatures in the range of about 225 to 325 degrees. It will just set there unattended and run for hours with this method. 



Filled it up with lump charcoal, added a couple of hickory chunks, and fired it off with a Weber fire cube. 





Ran the kettle at about 265 degrees for about 3-1/2 hours or until the meat looked good (about 168 internal) and then panned it with the goodies.





I also added a couple pieces of charcoal at this point.





Foiled the pan and cooked the roast to 210 degrees internal as this is about what it takes to have the meat pull like a pork butt. 





Meat looked good just off of the kettle. Next step was to shred it up for my sandwiches.



I like to squirt on some horsy sauce, then add about 3 tablespoons of the soppy to the bottom bun and then add a generous portion of the pulled beef. I then add a couple of slices of provolone cheese and some sliced tomatoes and then finish it up with some Jalapeno slices. 





Makes a great pulled beef hoagie.

Pit Beef / Roast Beef on the Weber Performer Rotisserie

We were out of pit beef or roast beef and Kroger had put some choice angus rump roasts on sale for under $3.00 a pound so another cook was born. Like I need an excuse!! This is a very lean and very flavorful and tough piece of meat that is usually used as a pot roast as it takes about two weeks of cooking in a pot with some veggies to get it tender. Another method that we love is to rotisserie cook them as hot as the cooker will run and then slice them very thin for our pit beef. Can’t have most the veggies anyway as we are low-carbing so this method was chosen. 

Rotisserie cooking limits me to about 4 cookers and I don’t have a unit for my CB 940X so I decided to use my Weber Performer with my EZ-Que rotisserie setup. 



Jan purchased one at 2.44 lbs, the second at 2.82 lbs and I just trimmed off some of the fat caps and then cracked on some fresh black pepper and then sprinkled on some garlic salt and they were ready for the grill. 



I had the cooker loaded up with charcoal and a couple pieces of wood and just turned it loose with all the vents wide open as I do want maxi heat. The temp got to 425 degrees and was still climbing when I put the meat on the spinner for the short cook.



The cooker doing its thing!



The next step is the gravy....you got to have gravy with your roast beef and this is my no-carb gravy that we use for our beef products. I start with a black iron pan and add a little oil, and then the onions. I cook them until they carmelize and then add a can of beef broth, a small can of mushrooms, and some spices like salt, pepper, and garlic or just use whatever you like.  



The roasts are about done on the cooker. I take them off with an internal of about 120 degrees.



I plate the roasts and then cover them with foil for about an hour so the juice has time to redistribute thru out the meat and I get the slicer ready to cut the meat. 





The roast beef just off the slicer.



I start with a piece of low carb wheat bread and then toast it and place it on my plate. I cover it with a generous amount of the roast beef.



I then add a big dipper of that wonderful gravy right on top of that treat  and I am ready to eat. 



Now, that’s a great 6 carb meal.

The balance of the meat will be frozen for future use. 

Pit Beef/Roast Beef on the Weber Kettle

Wife wanted some roast or pit beef and I was looking to do a rotisserie cook of some type so this cook just went together like peaches and cream. I decided to do it on my EZ-Que in the old stand by Weber Kettle which always gives me great results. Never had a bad cook with this setup.



I started out with two beef bottom round roasts from Sam's Club with one weighing in at 3.58 pounds and the other a little larger at 4.11 pounds. I like the smaller roasts as it gives me more of that great outside crust after cooking. This meat should make for some wonderful sandwiches!



I cut the hard fat off of the fat side and then sprinkled on a generous dose of garlic salt and black pepper.



I got the cooker out of the garage and loaded up the charcoal chimney with enough Rancher brickettes to fill the two charcoal baskets in the Weber kettle. I then lit up the chimney full of charcoal. Was a cool morning at about freezing and with some misting rain and fog in the area. As you can see, we still have some snow on the ground.



I got my 6" EZ-Que rotisserie basket out and loaded up the two rubbed bottom round roasts and got them ready for the cooker.

Went back outside and poured the charcoal into the baskets inside the cooker and added the drip pan with a little water and got the cooker ready to load for an indirect hight temp cook.



I loaded the meat into the kettle for this short cook.



With the freezing rain I decided to use my tailgater battery operated rotisserie spit motor for this cook and I replaced the D batteries and installed it and it worked well.

I wanted to cook this meat as hot as the cooker would get and I opened up all the vents and had a lid temp of around 425-475f degrees which should get these roasts done to medium rare in about an hour. Then the wife told me she didn't want them "moo-ing" so I decided to cook them a little longer.



I ended up cooking the roasts for about 75 minutes which gave me an internal temp of about 155-160f which is about medium done. It sure looked good and should make for some great beef.

Brought the meat inside the house and removed it from the EZ-Que basket.



The smell was wonderful and I couldn't wait to get some sliced up. Wrapped them in foil and let them cool some before I put them thru the slicer.



The meat coming off of the slicer.



It sure makes up a nice plate of thin sliced roast beef. Me and my lady fought over each of the last 1/4" thick crust pieces off of each block of meat that went thru the slicer as the slicer won't cut the meat all the way to your fingers! ouch! These thin crunchy chunks are to die for!!

Take a fresh onion bun, cut it in half, wrap it with a wet paper towel and place it into the nuker for a few short seconds to get it steamed and warmed up. Place a big pile of this roast beef on one side of the bun. Add a couple of slices of Swiss cheese on top of the meat, back into the nuker for a few seconds to melt the cheese. Add a big dollop of horsey sauce to the top of the meat and add the top of the bun for one great sandwich.

We did freeze the remainder of the meat in pound packets for future use.