Italian Beef help

Discussion in 'Beef' started by tamccain, Apr 20, 2016.

  1. I have a meeting this coming Sunday in which I will be feeding those present.  There will be approximately 20-25 people.  I would like to do something on the smoker. 

    In the past my wife has made an italian beef by cooking a roast in the crockpot.  I would like to take this to another level and do it on the smoker.  I am not sure what cut of meat to get, or the best way to season it.  I am open to suggestions and ideas

    Thanks in advance
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    All the Italian beef I've had has been in pulled or chopped sandwich form. Chuck roast would be a great choice. Normally I'd say don't foil, but for adding the flavors it may help.

    For a quick and easy marinade use store bought Italian dressing. I use Bernstiens. Marinate over night or at least 8 hours. Rub the meat with Italian seasonings and smoke. You will want to take the Chuck roasts to an IT if around 200-205. If you want to foil and braise, I'd foil at an IT of 160. I'd use the Italian dressing as your braising liquid.
    tamccain likes this.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Oh yeah I'd throw some peppercinni peppers in the foil too.
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

  5. westby

    westby Smoking Fanatic

    I've made it a bit different with good success.  Started with a nice chuck roast seasoned with SPOG.  Smoked at 225 without any peaking until it hit the stall (165 - 170ish).  I then transferred the roast to a crockpot, added some dry zesty Italian dressing seasoning, beef broth, additional oregano / basil / garlic and a jar of sliced banana peppers with the juice.  Crock pot on low until it falls apart and serve over buns with provolone cheese.  The smoke was noticeable, but not overpowering and it had rave reviews.

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