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Pepper Stout Beef (aka Pulled Beef)


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3 to 4 lbs. of good quality Chuck Roast

Hot sauce (I used Tapatio)

Steak Seasoning (I used Kirkland)  

Ground coriander

Ground chipotle pepper


Veggies & Broth:

Two green bell peppers (Chopped)

One red bell peppers (Chopped)

One yellow bell peppers (Chopped)

1 large red onion (Chopped)

1 large brown or yellow onion (Chopped)

1 large jalapeño (Diced)

1/4 cup of Worcestershire sauce

12 oz. of Guinness Extra Stout (or any good dark beer)


Take meat and Sprinkle with hot sauce and rubbed down for even coverage. Now rub with steak seasoning, ground coriander and chipotle pepper for even coverage and to taste. Wrap up in plastic wrap and let rest in the fridge a minimum of 4 hours. (8 is better) Once rested, set up your kamado for indirect cooking and preheat to 250. Add a chunk of your favorite smoke wood and place meat on grill. Let it cook until the I.T. is 165 degrees. While the meat is cooking, cut up your veggies and place them in an aluminum chafing pan. Pour the Worcestershire sauce and the beer over the veggies. (You can add more chipotle powder to the veggies if you like) Once the meat I.T. has reached 165, remove it from the grill and place it in the pan on top of the veggies and tightly cover with aluminum foil. Return the chafing pan to your kamado and bump up the temperature to 325 to 350. Cook this until the meat I.T. has reached 210 degrees. Now remove the chafing pan from the kamado and remove the foil. Do a loose pull of the meat being very careful not to splash the hot liquid on yourself. Once you’re done pulling return the chafing pan to the kamado to reduce the liquid to your desired level. (I like mine fairly thick) Once the liquid reaches your desired level remove it from the kamado. Pull any larger pieces of meat to your desired size and it’s ready to use. (Step by step pictures of this process are below)


I originally posted this cook as Chucky’s Nightmare.  I have decided to post it as a recipe as well. I got the inspiration for this from “The Wolfe Pit” but since I wanted mine for Tacos I switched up a few ingredients.


Start with a good Chuck Roast.


Here are the rub ingredients. (Note: I would’ve used Cummin but I was out so I used Coriander instead. It turned out so good I’m not sure if I’ll change it.)


 My Chuck Roast was huge (6.3 lbs.) so I cut it in half.


Rubbed it down with some hot sauce.


Now with the steak seasoning, ground coriander and ground chipotle chili pepper. (I just eyeballed it)



Wrap this up and rest a minimum of 4 hours. (Overnight would be better)


Light up the kamado.


Throw on the chuck once it reaches temperature (250) with some wood chunks. (I used Mesquite)


Here are veggies to I used.


Once I had chopped up the veggies I sprinkled on 1 tsp. of ground chipotle chili pepper. Then I poured in 1/4 cup of Worcestershire Sauce and 1 Stockyard Oatmeal Stout. (Guinness is used a lot but any dark beer will do)




After the chuck roast had reached and internal temperature of 165 I placed it on the bed of veggies.



I then covered the pan with foil and placed it back on the kamado along with some appetizers. I cranked up the temp to 325 and let it cook for another 2 hours.



After 2 hours the IT was 209 so I removed the foil.


And pulled it apart and let it cook for another hour to reduce the liquids.


Here it is ready to eat.



I warmed up some tortillas and proceeded to make tacos.



And enjoyed them with a Stockyard Oatmeal Stout.


Due to the Tapatio and chipotle powder the meat had a bit of a kick. As we ate our tacos my wife gave it a "this is awesome" comment. Now to understand exactly what that means you have to remember that she doesn't like red meat. (Or so she thinks) Every time I buy beef she asks me why. So if she said it was "awesome" you have to believe it.

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