Name: Smoked French Dip Sandwich
Ingredients: 6 lb beef chuck roast or bottom round; olive oil; 1/2 tbsp dried thyme; 3 tbsp fresh coarsely ground black pepper; 3 tbsp kosher salt; 12 cloves crushed garlic; 2 large onions sliced into quarters – don’t separate into rings; 32 oz beef stock; 2 tbsp hot sauce; dry red wine; aluminum roasting pan; aluminum roasting pan lid or heavy duty aluminum foil; rolls (we used nice thick hero rolls, and you should definitely use something that will stand up to the juice and beef)

Smoked French Dip Sandwich

Trust me on this one, you’re gonna love it, and so will everyone else you feed it to.

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Course: Smoked

Cuisine: Smoked

Keyword: French Dip, Sandwich

Ingredients

6 lb beef chuck roast or bottom round
olive oil
1/2 tbsp dried thyme
3 tbsp fresh coarsely ground black pepper
3 tbsp kosher salt
12 cloves crushed garlic
2 large onions sliced into quarters – don’t separate into rings
32 oz beef stock
2 tbsp hot sauce
dry red wine
aluminum roasting pan
aluminum roasting pan lid or heavy duty aluminum foil
rolls (we used nice thick hero rolls, and you should definitely use something that will stand up to the juice and beef)

Instructions

A couple hours before your smoke, prep the roast(s). First make enough half inch slits in the roast(s) to match the number of garlic cloves you've decided to use, and push the cloves into the slits. Rub Olive Oil liberally all over the roast to give your rub something to cling to.
Create a nice simple beef rub by mixing the Thyme, Black Pepper, and Salt, then rub that liberally all over the meat. Lay the onion chunks in the roasting pan, then place the roast(s) on top of the onions. The onions should create a nice barrier between the roasts and the bottom of the pan.
Mix the beef stock and hot sauce together and add to the pan. Refrigerate until ready to smoke.
Set your smoker up for 250F, use a nice flavorful wood mixture, like mesquite and apple or cherry. When the smoker is ready, place the pan in and let it smoke until it reaches about 140F. The Pit Boys recipe calls for you to baste the meat with the pan juices during this time, but we're going to take care of that later. Trust me.
Once the meat has reached it's optimum temp, pull it out of the smoker, wrap it in some foil and let it rest for 10 or 15 minutes. While the meat is resting, strain the juices to remove the onion chunks and set aside.
Slice the meat thinly.
Place the meat back in the roasting pan, then pour that awesome strained meat juice back over the sliced meat and cover the pan.
Here's where it gets interesting. You can either refrigerate this awesome goodness for another day (say, a future backyard party) or finish it off now. To finish the wonderful meaty goodness, you need to get your warming spot set, so either
a) use your smoker that's already at 250F, or
b) set your grill up for indirect heat at about 250F,
or c) set your oven to 250F.
When your heat source is ready place the covered pan in there. At this point it's all about when you're ready to eat. Pull the pan out, slide some of those tasty slices on a roll, pour a little of that awesome juice in a dipping bowl, and feast, feast, feast.