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French dips again?

post #1 of 14
Thread Starter 
Yep sure enough another batch of french dips.
Of course once again t's a different cut of meat.

Tis time I used a chuck tender roast.
Seasoned with some Had ****ry Champ.
This meat was so tender and juicy!
I think the best choice so far!

Served with some of the "smokyOkette's" Potato salad.(good stuff maynard)

Any who here's the pics.

post #2 of 14
Lordy that looks good!!!!!

And the crusty bread!! Mmmmm
post #3 of 14
Looks good Jeremy. Nice presentation.
post #4 of 14
Man alive that looks good,PDT_Armataz_01_37.gifso does your Q-view.
post #5 of 14
Those sammies made my mouth salivate just a wee bit ... PDT_Armataz_01_28.gif, awesome looking qvue!

To what internal temp did you cook that roast?
post #6 of 14
Thread Starter 
I used to use chuck roast and take them to 200º.
Then I started using rump roast.
The rump and the chuck tender I only take to 145º
The rump I'll cook another hour in the juices to tender it up a bit.

I didn't sear the chuck tender but I should have.


post #7 of 14

Take care, have fun, and do good!


post #8 of 14
I don't know how I misses your other threads on this Jeremy,but I'm making this within the next couple of days.
I like to smoked chuck roasts anyway,so I can't wait to try yours.
I'll post my Q-view as I go along, and hope mine turns out as good as yours looks.biggrin.gif
post #9 of 14
great..that looks awesome..now I have to try this..
post #10 of 14
That looks darn good. It's going on the "to do" list. PDT_Armataz_01_37.gif
post #11 of 14
Nice job. Love the Sammies.
post #12 of 14
great lookin q glued!!! thks for sharing qview!!!
post #13 of 14
Dang glued....you think you could ever get tired of that ?? i'd bet NOT..look's yummy for the tummy nice job !!
post #14 of 14
You did it again glued....awesome!PDT_Armataz_01_37.gif
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