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Chuck roast french dips OMG!
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glued2it
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Joined: 29 Dec 2007
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PostPosted: Sun Dec 30 07 11:48 pm    Post subject: Chuck roast french dips OMG! Reply with quote

Here goes a batch of Glued2it's OMGFD (Oh My Gosh French Dips)


I started with one good hand selected 2.72lb Chuck roast from the butcher.
Thrown on some rub, Inject it with Italian dressing, wrap it with Saran wrap and let it sit tin the fridge for about 12+ hours.

Throw it on the grill to get a good sear.
Then Move it to smoker and smoke with Pecan @ 250 for about 4hrs.

Place it in aluminum pan and add 3 cups of Au Jus (1pk McCormick's)
This really good flavor and makes the meat real tender!
Let it cook till it reaches 200

Pull it out and slice it. The knife will fall into it more than cut it!
Put the slices back in the pan until ready to serve!

French rolls work best for this application. Butter and toast them.
The buttery toasted rolls really set off the flavor of the meat.

I use a turkey baster to pull the juices out of the pan for dipping. Since the oil sits on tops you can suck up the juices from the bottom.

When you bite into one of these all you can say is; OH MY GOSH!

NO TEETH REQUIRED!!!!

I shook in some of Tony Chachere's Creole seasoning in the potatoes.

















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HuskerSmoker
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Joined: 14 Dec 2007
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Location: Omaha, NE

PostPosted: Sun Dec 30 07 11:57 pm    Post subject: Reply with quote

Dang! I am going to try this! That looks GOOD! Shocked
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allsmokenofire
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PostPosted: Mon Dec 31 07 12:38 am    Post subject: Reply with quote

...very nice. Cool
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Smoke Daddy
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PostPosted: Mon Dec 31 07 3:02 am    Post subject: Reply with quote

Nice job glued to it Exclamation I can't wait to try that one.
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Capt Dan



Joined: 14 Jan 2008
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Location: sw Michigan

PostPosted: Tue Jan 15 08 8:45 am    Post subject: Reply with quote

Man I think I seen that before! Cool

Howdy!!! Wink
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Mike Lawry
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Joined: 18 May 2006
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PostPosted: Tue Jan 15 08 9:16 am    Post subject: Reply with quote

Wonderfull.

I want one.



Mike Lawry
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Stan41
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Joined: 02 Nov 2007
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Location: Goldthwaite, Texas

PostPosted: Tue Jan 15 08 9:43 am    Post subject: Reply with quote

Looks real good! I am going to try it if I can find out what Au Jus is?
Stan
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Alien BBQ
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PostPosted: Tue Jan 15 08 10:27 am    Post subject: Reply with quote

Looks very tasty!
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Canadian Bacon
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PostPosted: Tue Jan 15 08 10:30 pm    Post subject: Reply with quote

Looks tasty!
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Smoke on the Horizon
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PostPosted: Tue Jan 15 08 10:34 pm    Post subject: Reply with quote

Very nice.
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Tom C
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PostPosted: Sun Jan 20 08 10:35 am    Post subject: Reply with quote

Hey that looks very good. What was the total cook time?
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glued2it
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Joined: 29 Dec 2007
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PostPosted: Mon Jan 21 08 5:31 am    Post subject: Reply with quote

The total cook time for this on was 4hrs @ 250(mentioned above).
I cook to temp and use time as a guide line. Each cut of meat is different.

Beef is usually about 1.5hrs per pound at 225-250
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Tom C
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PostPosted: Mon Jan 21 08 11:56 am    Post subject: Reply with quote

Thanks again glued2it everything came out fine!
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r6abusa
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PostPosted: Mon Jan 21 08 11:51 pm    Post subject: Reply with quote

This looks great, Im definitely going to try this for the GF next weekend as french dips are her favorite.
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polock
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PostPosted: Fri Aug 01 08 12:48 am    Post subject: Reply with quote

just a question, when you slice it up and put it in a pan with the au jus, do you put it back in the smoker and cook till 200 or do you pop it in the oven?
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JamesB
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PostPosted: Sat Aug 02 08 12:54 pm    Post subject: Reply with quote

[quote="polock" do you put it back in the smoker and cook till 200 or do you pop it in the oven?[/quote]

I don't know how the original poster did it, but I've done it both ways and either works.
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Gourmet-Gator
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PostPosted: Tue Nov 04 08 11:12 pm    Post subject: Reply with quote

I am doing this tonight! Very Happy
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Bigeasy
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PostPosted: Tue Jul 07 09 7:58 am    Post subject: Reply with quote

Reviving this because it's a proven crowd pleaser.I did 2 3.3 lb chucks for a 4th party.One I smoked to 160,foiled and cooked to 200,removed and coolered for a half hr.

The other I more or less followed this recipe.Smoked to 170 then into pan with a slightly watered down version of the au jus,figuring on reduction in the smoker.Once it reached 200,I pulled it out of the au jus,sliced and returned it to the au jus until serving ~half hr.I didn't bring any of this home.

Here's some pics.Thanks glued2it.

These are the two I started with.


This is the au jus version.


Before slicing.


MMMMM....MMMMM.
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coyote
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PostPosted: Thu Jul 16 09 11:48 pm    Post subject: Reply with quote

OMGFD
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Bunqui
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PostPosted: Fri Jul 17 09 1:35 am    Post subject: Reply with quote

Looks mighty tasty. Very Happy Very Happy Bet a little horseradish would be in order for that good looking plate.. Very Happy Very Happy
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