Pepper Stout Beef

This is a pretty popular item on although it was my first time making it.

Chuck Roast rubbed with Oakridge BBQ Black Ops rub ( Smoked for about 3 hours till bark was good. Internal temp was 150 at this point. Then placed into a pan of onions, green peppers, garlic, mushrooms, a few dashes of worcestershire sauce, and then a can of Guiness. Cover with foil and continue to cook till fall apart. This one was 207 internal temp when I took it off.

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Shred and serve on a bun, wrap, whatever.

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