- - Dizzy Pig Cow Lick Steak Rub
- - 1 boneless chuck roast
- - 2 red bell peppers, sliced
- - 2 green bell peppers, sliced
- - 1 large sweet onion. sliced
- - 5 cloves of garlic, sliced thin
- - 12 oz Guinness Stout
- -Guinness White Cheddar Sauce (recipe below)
- - 1/2 c onion, minced
- - 2 cloves garlic, minced
- - 4 T butter, divided
- - 1/4 C all purpose flour
- - 1 C half and half
- - 11 oz bottle of Guinness Stout
- - 1 T mustard
- - 1 T worcestershire sauce
- - 1 lb white cheddar cheese, grated
- - salt and pepper
Preheat your cooker to 250ºF. Rub the chuck roast with light coat of mustard to allow the rub to adhere. Cover the surface of the roast with Dizzy Pig Cow Lick Steak Rub. Smoke at 250ºF for about 2.5- 3 hours. Internal temperature should be around 150ºF, at this point.
Remove the roast from the cooker. Place the sliced onions, peppers and garlic in half size foil pan. Place the roast on top. Pour the Guinness Stout over the roast. Cover pan with foil and return to cooker. You can now turn the cooker up to 375ºF to expedite the process. Cook the roast until the meat can be shredded/pulled with a fork, about 3 hours. Serve on a bun or baguette with Guinness White Cheddar Sauce.
Guinness White Cheddar Sauce
Heat a 12" Lodge Logic Cast Iron Skillet over medium heat. Melt one tablespoon of butter in the skillet. Add the onions. Cook until translucent, about 5 minutes. Add the garlic. Cook about one minute. Add the remaining butter. Allow butter to melt. Add the flour. With a whisk, stir continuously for about 3 minutes. Slowly add the half and half, continuing to stir. Do the same with the beer. Whisk out any lumps. Add the worcestershire and mustard. A handful at a time, whisk in the cheese until it is all incorporated/melted. Season with salt and pepper. Serve warm.