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The Water Cooler
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Smoked Brisket Ideas
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<blockquote data-quote="Shadowrider" data-source="post: 2898737" data-attributes="member: 3099"><p>That pepper stout beef kicks butt! Just know how to cook it so it's not tough. Took me a couple of tries and I nailed it on the second.</p><p></p><p>Basically, indirect low and slow smoke it heavily until you hit 165 degrees internal. Then put it in the pan with the onions, peppers and whatever you add. I use an aluminum disposable pan that I get at Sams but a cast iron dutch oven works fabulously too. The key is the liquid, add some! A bottle of beer in a broiler pan is good. Foil the pan tightly (or use the CI lid) and put back in or you can finish it in the oven. I use the aluminum mainly so I can seal it good and still leave my thermometer probe in but it's also nice to just chuck the pan when done. I'm too full and don't feel like scrubbing and oiling my CI! Take it up to 195 internal and start checking for tenderness after that point. When it gets close uncover it and keep cooking to reduce the liquid. You'll probably be around 205 degrees internal when it's ready. When it's done just pull/shred it it all together pulling out the big chunks of fat, it'll just fall apart if you nailed it. 250 to 275 is where I run my egg when doing this one. I probably keep a half dozen roasts in the freezer since discovering this dish.</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 2898737, member: 3099"] That pepper stout beef kicks butt! Just know how to cook it so it's not tough. Took me a couple of tries and I nailed it on the second. Basically, indirect low and slow smoke it heavily until you hit 165 degrees internal. Then put it in the pan with the onions, peppers and whatever you add. I use an aluminum disposable pan that I get at Sams but a cast iron dutch oven works fabulously too. The key is the liquid, add some! A bottle of beer in a broiler pan is good. Foil the pan tightly (or use the CI lid) and put back in or you can finish it in the oven. I use the aluminum mainly so I can seal it good and still leave my thermometer probe in but it's also nice to just chuck the pan when done. I'm too full and don't feel like scrubbing and oiling my CI! Take it up to 195 internal and start checking for tenderness after that point. When it gets close uncover it and keep cooking to reduce the liquid. You'll probably be around 205 degrees internal when it's ready. When it's done just pull/shred it it all together pulling out the big chunks of fat, it'll just fall apart if you nailed it. 250 to 275 is where I run my egg when doing this one. I probably keep a half dozen roasts in the freezer since discovering this dish. [/QUOTE]
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