So I decided to smoke a 4.5lb Chuck roast that was in the freezer with the intention of making a smokey French Dip sandwich.
Rubbed with thick Wooster sauce and SPOG:
AMNTS with Oak pellets, had trouble with getting a consistent smoke so I also used Hickory chunks in the gasser:
Vegetables ready for the smoker. Followed JJ's Smokey Au Jus recipe very closely! Very yummy!!
Veggies were placed under the meat:
The Chuck was at an IT of 175 when darkness set in. I placed the Chuck in a disposable pan with some beef broth and a few splashes of Wooster sauce.
Since the meat was foiled, I transferred to my oven and heated until my IT was 205F.
Here's the Au Jus before straining. I couldn't stop drinking it.LOL! I probably would start an IV drip with this if I could. Veggies were strained and saved for leftovers....ate them as a side dish.
The shredded Chuck:
Once the meat was shredded, I took toasted rolls and topped with smoked cheddar. These were then placed under the broiler to melt the cheese. Once they were done, I added the meat to make the rest of the sandwich and then served with a side of smokey Au Jus for dipping.
Man, was this good! I ate these for two days. The drippings from the foil pan were saved and de-fatted and then mixed back in the second day for leftovers. The next day's sandwiches were even more delicious and smokey!
Thanks for looking...
Rubbed with thick Wooster sauce and SPOG:
AMNTS with Oak pellets, had trouble with getting a consistent smoke so I also used Hickory chunks in the gasser:
Vegetables ready for the smoker. Followed JJ's Smokey Au Jus recipe very closely! Very yummy!!
Veggies were placed under the meat:
The Chuck was at an IT of 175 when darkness set in. I placed the Chuck in a disposable pan with some beef broth and a few splashes of Wooster sauce.
Since the meat was foiled, I transferred to my oven and heated until my IT was 205F.
Here's the Au Jus before straining. I couldn't stop drinking it.LOL! I probably would start an IV drip with this if I could. Veggies were strained and saved for leftovers....ate them as a side dish.
The shredded Chuck:
Once the meat was shredded, I took toasted rolls and topped with smoked cheddar. These were then placed under the broiler to melt the cheese. Once they were done, I added the meat to make the rest of the sandwich and then served with a side of smokey Au Jus for dipping.
Man, was this good! I ate these for two days. The drippings from the foil pan were saved and de-fatted and then mixed back in the second day for leftovers. The next day's sandwiches were even more delicious and smokey!
Thanks for looking...