Italian Beef help

[tamccain]

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

 

[dirtsailor2003]

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.

 

[dirtsailor2003]

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

 

[worktogthr]

dirtsailor2003 's got you covered. This thread might help as far as the process goes:

http://www.smokingmeatforums.com/t/127427/pulled-beef-with-banana-peppers-and-onions

Pulled beef is one of my favorites! Makes great cheese steaks too!

 

[westby]

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.