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.
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.