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Chuck roast french dips OMG!

post #1 of 41
Thread Starter 
I thought I would take a chuck roast and mix in a little smokie okie method.
I had to add some fat to the fire to get it to flame though. I didn't sear it as much as you would a brisket.

first I started out with some of Jeff's rub, injected it with some Italian dressing and seared it.(sprinkled some rub in the dressing)

Smoked with pecan for two hours and then put it in a pan till it hit temp.
I let it rest for an hour, sliced it up and put it back in the juices.

Then I mixed the juices with some Au jus and voilÃ*!

French dips!

post #2 of 41
Looks pretty darn tasty! Although I won't be smoking I will probably be making some french dips as well using the crockpot.
Might do black beans and sausage. Not sure yet. Both good for a cold day. I think we have a high of 74 that day.PDT_Armataz_01_37.gif
post #3 of 41
Yes indeed it looks great! Gonna do something Sunday after I get back from backpacking Friday and Saturday.
post #4 of 41
So the fat rub idea was on target?
post #5 of 41
Thread Starter 
I threw the fat directly in the fire. Got a real good flame!
post #6 of 41
I'm gonna jump on a plane to Tulsa right now and grab me one of those sandwichs you got there.
Wow that looked like one good meal.
post #7 of 41
that does look great. Take that puppy up to 200 internal next time and pull it, then do the au jus. Bet that would be amazing. Gonna have to give that a try. PDT_Armataz_01_34.gif
post #8 of 41
Looks good, gonna try that next time I do a roast.
post #9 of 41
Looks great glued! PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif

I've been doing my beef roasts using SmokyOkie's brisket method and just won't do them any other way. I like your idea of injecting the beef first... haven't tried that yet.

Man, that Au Jus added to the meat juice is AWESOME!!
post #10 of 41
Help me out here please .... what are French dips?

Haven't heard of it before!
post #11 of 41
Looks great!
post #12 of 41
Thread Starter 
post #13 of 41

A french dip is a thin sliced beef hogie sandwich (usally with oinions and cheese) that is dipped in broth, traditional the blood is reserved and boiled making an Au jus
post #14 of 41
It's amazing here on SMF ... been dipping all my life, just never heard the term before!
Thanks for the info ... icon_idea.gif
post #15 of 41
Mmmm, that really looks good glued2it!PDT_Armataz_01_34.gif
post #16 of 41
Thread Starter 
MAN O MAN!!!!!!!!!!!!!!!!!!

I put the pan in the oven to heat em up for Lunch.

They sat in that in juice while heated OMG they were twice as good as last night!!!!
post #17 of 41
Cold day? 74??????

That's just comfortable.
Come on up in a couple months, I'll introduce you to a cold day. PDT_Armataz_01_09.gifPDT_Armataz_01_11.gif
post #18 of 41
Heck, It barely broke 70 the past few days... Freezing I tell ya icon_wink.gif

Don't worry though. i was born in and lived in minneapolis. I know cold... well cold enough...
post #19 of 41
Gee Vlap I really feel for ya! icon_cry.gif

It's been in the 30's here and they rotted out a whole section of steam pipe at work so we're looking at 10 more days with no heat in the building. I'm gonna be sitting at my desk in my sleeping bag tomorrow at work! WIsh it had arm holes. smile.gif
post #20 of 41
that was the best looking french dip sandwich I have ever seen!! you did a great job glued biggrin.gifbiggrin.gif yum yum yummmmm
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