Smoked French Dips
Made potentially the best meal thus far on the Big Green Egg over the weekend. The Dipmeister perfected the art of the smoked French Dip. Ree Drummond, One love Ree, the Pioneer Woman, got me all inspired to take her recipe and run with it.
Rub the dry seasonings on the roast and let sit overnight.
When you're ready to cook take the roast out and let sit at room temp, and set your cooker to 400. If on a grill be sure it's set on indirect heat (you want the grill to act like an oven). If you have a smoker, place some wood hickory wood chunks in with the coals, that will a great depth of flavor to the meat (and make for a great smoke ring). Place the roast in a roasting rack, and stick a thermometer in it, once it reads 125-135 in the thickest part you are at medium rare (took mine about 2 hours) and you can pull the roast and wrap for at least 3-4 hours. This will cool the roast and allow the juices to come back to the meat, so you won't lose when you slice.
While your roast is cooling, go ahead and pour the meat drippings in a pot with the onion, garlic, and mushrooms. Cook until the onions are transluscent. Once onions are cooked, pour in the rest of the ingredients, bring to a boil, and simmer for 45 minutes. Set aside and reheat when you are ready to serve.
When you are ready to eat, slice the meat up as you need it (about half inch slices), dunk the slices in the hot au jus, and place on the bun with the onions from the jus if you'd like.
I'm telling you this is one of the better things I've ever made, and it really isn't that difficult. Even without the smoker you will have a great outcome... Go forth and get ya dip on.