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Betcha didn't think I was going to make it today, did you? It's almost 9 p.m.! 

 

So this cook was completely inspired by @DerHusker's Pepper Stout Beef. My original intent was to duplicate his post, but work got hectic today and I didn't get a chance to hit the grocery store for what I needed. So I punted. :)

 

Started with a 3lb chuck roast which I rubbed with Louisiana Hot Sauce, and then coated in a mix of Penzey's medium chili powder, celery salt, cumin, and garlic powder. I wrapped it in plastic and let it rest in the fridge for about 4ish hours. 

 

 

Into my 3qt dutch oven, I put potatoes, about 3/4 of a leftover red onion, a yellow spanish onion, a bag of baby carrots (chopped), some celery, and 5 of the riped Hatch chiles that I roasted off yesterday. Oh, and a couple of smashed cloves of garlic. Added 1/4 cup of Worcestershire, and about 3/4 of a bottle of Shiner Bock.

 

 

Grill at 200°, cast iron griddle as defuser on the lower rack, dutch oven with veggies on the middle rack, and chuck on the top. 

 

 

Of course the minute I put everything on the grill, the skies opened up.

 

 

Nevertheless, the grill held the temp perfectly. After about 2 hours the meat was at 163°

 

 

So I popped the meat into the bowl with the veggies, foiled, and bumped the temp to 330°

 

 

 

2 more hours and it was testing at 205° and felt like butter.

 

 

Shredded and mixed with the veg and juice:

 

 

And served with a salad with sliced avocado. 

 

 

And plenty left over for lunch tomorrow! Yum!!

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Kara, have a few questions:

 

1. did you use temp probe during foiling phase or did you just check it after 2 hours?

2. Any reason I shouldn't use my dutch oven lid instead of foil?

 

Below is my recipe, please comment:

 

Chuck Roast

Grill 250° Indirect

 

Cook chuck roast to 165° (2 hours roughly) on upper rack

 

Put Dutch oven with veggies below on main grate

Veggies: clove of garlic, Potatoes, carrots,  2 green peppers, 1 red pepper, 1 yellow pepper, yellow onion, red onion, jalapeno, 1/4 cup of Worcestershire Sauce, a dark beer or 12-16oz of beef broth.

 

When 165° remove from rack and add to Dutch oven of veggies and cover with foil or lid. Raise grill to 325°, cook another 2 hours (internal temp around 205°)

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