Besides being raging beeralohics who consume beer in damn near every dish we make we also have a small addiction to our smoker. Our friends would say it is purely awesome because they know at least once a week there will be something that was smoked overnight and ready for them to devour.
Recently we just switched over to the Traeger smoker. I love the set it and forget it mentality. I will say though I feel like I am cheating but it is nice to do an overnight cook and be rested/sober when friends show up the next day to devour food.
Also, one thing people who use smokers need to realize is, chuck roast is awesome on the smoker. It is a sinewy fat laden piece of meat that benefits very well from low and slow. Almost as well as chuck roast is perfect for braising.
If you lack a smoker fear not you can still do this dish. The trick would be to rub the meat and shove it in a 250 degree oven on a roasting pan or suspended from the bottom of the pan so it does not sit in the grease. Now if you want to add some smokiness dilute some liquid smoke into a spritzer with water and spray it a couple times during the cook. This will add the taste of smokiness.
Smoked and Porter Braised Beef Sandwiches
The first step is take a three to four lb chunk of chuck roast and rub it with:
- 1 tablespoon salt
- 1/2 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
Throw it on your 225-250 degree smoker (use an oven if you lack fun toys) until the chuck roast has reached 160 internal.
Once it has reached 160 internal it is time to finish off this awesome dish.
To finish it up you will need:
- 2 tablespoons of butter
- 2 onions sliced
- 2 green peppers sliced
- 4 cloves of garlic diced
- diced up jalapeno if you like a little heat
- Bottle of porter or stout (if you lacked a smoker then throw in a smoked porter/stout and you will get some of that wonderful smokiness).
- 1-2 cups of beef stock
Now it gets to the “fun and the house smells awesome” part.
- Melt the butter and add in the onions and pepper.
- Cook until softened (about five minutes).
- Add in the garlic and jalapeno and cook until fragrant (about a minute).
- Add in beer, one cup of stock, and chuck roast.
- Bring to a boil, reduce to a simmer, cover, and let it cook until the beef is easily shredded. This should take about an hour and a half. If you start to dry out to quickly dump in the other cup of stock.
- Cut some rolls, shred that beef, and get some of that awesome drunk onions and peppers mixture on it too.