Big Monkey
Veteran XV
Slice up bell peppers and onions
Smoke some chuck roasts to an internal temp of maybe 155-160 with smoker at about 250-275
Put the meat over the bed of veggies
And add a bottle of your favorite stout. You can also sub beef broth I guess
Cover in foil and put in oven / smoker for 3 or more hours till done with smoker/oven at 350ish. Make sure foil has a very tight seal for braising. You'll know when it's done when meat shreds easily with a fork.
Mmmm...tacos
Smoke some chuck roasts to an internal temp of maybe 155-160 with smoker at about 250-275
Put the meat over the bed of veggies
And add a bottle of your favorite stout. You can also sub beef broth I guess
Cover in foil and put in oven / smoker for 3 or more hours till done with smoker/oven at 350ish. Make sure foil has a very tight seal for braising. You'll know when it's done when meat shreds easily with a fork.
Mmmm...tacos