Italian Beef Pizza Cups

[dirt guy]

Great looking smoke ring! Really awesome idea--hadn't thought of making a sandwich out of that. Kind of a cross between a cheesesteak sandwich and a Hoagie!

 

[fire it up]

1 1/2 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 1/2 tablespoons salt


Was running the smoker hot that day at 275 but for a normal smoke there would be two ways to go about it, one is the way I did which was to smoke it for a few hours and then finish it off in the crockpot with the smoked beef broth (about 3-4 hours on high) until I could shred it, this works with a bottom round without drying it out because it sits in its own juices but if smoking the entire time I would recommend using a chuck steak, they have more fat and will not dry out as easily and shreds and tastes wonderful in the dish. If going that route then smoke at 225 until internal is 160 then wrap in foil with a little of the juices or beef broth and bring to 205 and then shred and add into the broth.
Any other questions please feel free to ask or just semnd me a PM.
Good luck!

 

[dirt guy]

>> Any other questions please feel free to ask or just send me a PM.

Can I have some?

 

[timtimmay]

Looks awesome. I have some roast in the freezer, I might just pull one out.