SINISTER PATH BEEF BBQ
Brewer’s Note: This is a straight forward BBQ pulled beef recipe using chuck roast. The beef is first smoked for several hours then finished by wrapping it up in foil with a healthy splash of Sinister Path Export Stout. The coffee and deep roasted notes of Sinister Path are the perfect compliment to smoky, rich beef. The resulting dish is exquisitely tender and satisfying.
INGREDIENTS:
32 oz. Crowler of Eppig Sinister Path Export Stout (6 oz. for cooking)
3-4 lbs Beef chuck roast
3 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
2-3 tablespoons kosher salt
2-3 tablespoons course ground pepper
1 cup (8 oz.) of your favorite store bought BBQ sauce that you like for beef
Hard wood chunks or chips for smoking (preferably oak, hickory or pecan)
Required Cookware: Smoker or grill, heavy duty aluminum foil, instant read thermometer
RECIPE:
Mix together the yellow mustard and Worcestershire sauce until well combined. Slather it all over the beef. Next, combine the salt and pepperin small bowl. Sprinkle the mixture liberally all over the beef. The mustard slather will help the seasoning stick to the beef.
Prepare your cooker (smoker or grill) for indirect cooking at 275°to 300°F. A water pan is a good idea to help raise the humidity inside the cooker and keep the beef from drying out.
Once the cooker is up to temp and you’ve added your smoking wood, place the beef on the cooker and close the lid. After 2 hours, flip the beef over and cook 2 more hours. Layer two large sheets of heavy duty aluminum foil and transfer the beef on top of them. Bend the edges of the foil up around the beef creating a makeshift bowl. Pour 6 oz of Sinister Path over the beef and wrap very tightly. Return the beef to the cooker until the internal temperature of the beef reaches 202°-203°F (about 1 hour more). Remove the beef from the cooker. Open the foil to allow the steam to escape. Let the beef rest for 30 minutes.
On the stove, pour 1 cup of BBQ sauce into a small pot and begin gently heating. Carefully pour the collected juice from the open tinfoil packet in with the BBQ sauce. Bring the sauce to a low simmer, stirring occasionally.
After the beef has rested for 30 minutes, remove it from the foil and place it on a large plate (or a casserole dish). Pull or slice the beef into chunks and mix with the warm sauce.
Serve the beef on a bun with pickled onions or over white rice, soaking up the sauce. Pair it with what’s left in your crowler of Sinister Path (if there is any left).
