Smoked Italian Beef Sandwhich

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Moose Man

Assistant Cook
Joined
Apr 19, 2011
Messages
10
Wow just finished eating these and had to share

1 6-8 lb beef chuck roast
1 bulb of garlic
2 cans low sodium beef broth
1 pack onion soup mix
3 TBL spoons fresh basal
3 TBL spoons fresh oregano

Slice 1 inch slits in roast and place fresh garlic cloves into meat...deep. Rub with your favorite rub...I used a creole based one that was excellent. Smoke at 220-230 with hickory till internal temp reaches 160-180. Wrap in aluminum foil ( 3 layers) and bake in oven at 325 till internal temp reaches 205. Place in 2 brown paper bags and in a cooler till the next morning. Shred and prepare the broth mixture. Put shredded meat in broth and heat. Serve on French buns....enjoy. :D
 
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