Smoked chuck French dip

[NoobNoob]

So I’m not a very experienced smoking beef guy, most of what I and my family likes is pork and chicken. But since there’s an entire world out there i decided to buy a 5lb beef chuck arm roast and see what might come of it. My dad has just done one that he and my mom simply sliced and ate and as good as that sounded I thought I could do something different. So I thought, how bout sandwiches. And then I thought, how bout French dip sandwiches?! So onward I went. I found a bunch of recipes for chuck where they made dip sandwiches but shredded it. I just smoked a Boston butt a couple weeks ago and now I have so much shredded meat I decided that wasn’t the route to go. My dad said his roast was tender at an IT of 165 and it looked like the magic temp to hit for shredding was 205. So I shot for the 195 range thinking when I pulled it I would wrap it quick and it might hit 200. It all must have went to plan because the meat is tender, sliceable, eats on the sandwich without pulling out, but isn’t quite to the shred zone. It was wonderful and I would definitely do again. For dressing the meat I actually used my favorite steak and burger seasoning. Basically a SPOG with some extras thrown in. Smoked at 230, took about 9 hours to reach temp and I didn’t foil it early I just let it power through the stall. It is so dang good. The jus is my own creation. I might try JjS method next time as I used mostly drippings and some extra seasoning but it went a little salty on me. Still wonderful but not the best for the BP. If anyone has tips for how I might adjust my methods by all means let me know! Thanks.

 

[SmokinAl]

Looks delicious!
Nicely done!!
Al

 

[banderson7474]

I had better success smoking to the shred IT like you did versus your dad. I tried 145 IT like I love with tri-tips and it wasn't that good. I think 165 would be even tougher unless sliced very thin. If you are interested, you should check out Chili's taco recipe. The sauce made is delish.

 

[HalfSmoked]

Looks good from here great idea on the French dip.

Warren