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I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. I’ve done a few variations before, including a Cajun-style chuck roast to an incredible smoked pot roast. This smoked pepper stout beef is as great as any I’ve ever made. Great peppery flavor with a hint of the beer and incredibly tender. Perfect on a sandwich or by itself with mashed potatoes.

For our simple smoked pepper stout beef on-a-bun sandwiches I mixed up a batch of creamy horseradish sauce. The sauce is incredible, with just a hint of horseradish. It goes perfectly with any beef-based sandwich. I added a few slices of provolone, which continue that slight smoky flavor you’ll get from the sandwich. You could also serve the au jus on the side, serving the sandwiches up as a take on a French dip. Perfect!

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for smoking this beef.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

I love smoking chuck roast. It’s an expensive cut that takes on flavors without a lot of work. Also try my Asian-inspired smoked marinated chuck roast.

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5 from 1 vote

Smoked Pepper Stout Beef

Course Main

Cuisine American

Keyword beef, smoked

Prep Time 15

Cook Time 5

Total Time 5 15

Servings

Calories 347kcal

Author Based on a recipe from The Wolfe Pit

Ingredients

4 pound chuck roast
kosher salt
ground black pepper
2 large green bell peppers sliced
1 large red onion sliced
3 large jalapenos chopped
6 cloves garlic minced
¼ cup Worcestershire sauce
1 12 ounce Guinness Extra Stout

Instructions

Fire up your smoker for cooking 225 – 250 F. Use a light wood such as hickory or a fruit wood.
Season the beef heavily with salt and pepper. Don’t be shy with the pepper.
Smoke until the beef reaches 165 F.
Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
Remove from smoker and let cook slightly before shredding the beef.
Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.
Serve as desired.