Smoked chuck roast! French Dip sandwiches 🥪

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DieselTech

Smoking Fanatic
Original poster
Apr 28, 2024
369
424
Kansas
Working on a smoked chuck roast for French dip subs.

Montreal steak & black pepper seasoning. Keeping it simple.

Going to smoke to a 165°f IT & Then foil pan it & cover to a IT of 203°f-205°f

What should I spritz this with? I got beef broth, apple cider vinegar, & apple juice.

Can somebody give me some recommendations?
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I would smoke it to the 165 then just put in aluminum pan with beef broth and finish cooking like that.
I would do it the same way you do brisket.
Beef broth and apple juice. Not a fan of apple cider vinager
I'd do everything you plan to do without the spritzing. But I'm not a spritzer. But like KB said, if you do so use beef broth and apple juice.

Jim
Ok thanks everybody! If it is not covered, will it take longer to cook? & Will it not dry out if the chuck is just in the pan with the broth?

Dang Newbies! I hear ya all 🤣😂🤣
 
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Yeah the last 3-4 cooks I been running on a P5 setting. Every 4-5 minutes, this thing just rolls the smoke!!! It has a 15°f to 20°f temp swing on every smoke cycle.

With it set at 225°f IT will swing the temp up around 245°f but also reads pretty consistent to my Smoke X4.
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At the stall put in the foil pan on a rack with some beef broth. Cover and let it ride until it's past the stall. Remove from pan and back into the smoker to help regain some of the bark. You can also set it on top of some root veggies if you don't want to use the rack. No spritzing needed.


Thanks. Took me forever to save up for it. Now I want another 1.🤣😂🤣

You don't need another smoker you need a kettle.

Chris
 
At the stall put in the foil pan on a rack with some beef broth. Cover and let it ride until it's past the stall. Remove from pan and back into the smoker to help regain some of the bark. You can also set it on top of some root veggies if you don't want to use the rack. No spritzing needed.




You don't need another smoker you need a kettle.

Chris
Lol I got a kettle but it has not been out in years. Now they got all this cool stuff they make for kettles. So I'm thinking about dragging mine out.

Thanks.
 
Sounds good, my personal preference would be beef broth if you're set on spritzing. I don't like sweet beef as much. I'd rather have that good beef flavor shine through, but that just me. 👍
Thanks. Yeah I'm not 1 for real sweet beef either. I'll just do beef broth.
 
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