French Dip/Q-view

Discussion in 'Beef' started by craig chamberlain, Jun 11, 2008.

  1. This recipe is one that a fomer member had posted and it looked so good I had to try it.
    I had a chuck roast about 3 lbs,I injected it with Italian dressing and put Jeff's rub on it.
    Then I wrapped it and put in the fridge. over night.

    Then today I seared it and put in my smoker at 250 degrees with apple chips for about 4 hours.

    After 4 hours I put it in an aluminum pan with 1 pk. of "McCormick's Au Jus".
    Then I put it back in smoker until internal temp. reached 200 degrees.

    Then I took out of smoker and sliced it,and then put it on toasted french bun.
    I then poured some of the juices on the bread and put some of
    the juices in a small bowl and dipped the sammie in it.
    It came out so good and tender I can't wait to do it again.[​IMG]
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmmm Craig, that looks wonderful! [​IMG]
  3. dalglish

    dalglish Fire Starter

    There's so many things I want to try and this is another one of them, I'll just need to step up my work out routine. It was designed with beer consumption in mind but it's going to need a rethink!

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