Smoky Italian Beef

sprinter

Last night I had planned on making some Italian Beef for samiches for the week and I decided to do it in the egg. Usually I put a beef roast, any kind will work, in about 3 cups of broth, mix in about a quarter cup of italian seasoning, cover it, and cook it overnight at about 200. (starting to sound familiar to anyone?) Anyway, I did all of the above but I then put it in the egg, uncovered, and cooked it, loaded with cherry wood for smoke. I woke up this am to a beef chuck roast that was falling apart, wonderfully smokey and incredibly tasty. It cooked about 12 hours at 200-225 in an open Corningware baking dish, covered with broth, (I added a bit to compensate for that amount that would evaporate). Wonderful and cant wait for lunch and some Smoked Italian Beef Sammiches.[p]Troy

Nature Boy

sprinter,
Just about that time of day. My mouth is watering after reading your post. Sounds like a great idea!
Thanks for posting your technique.[p]I'm getting GEARED up for a big cook for Saturdays birthday bash. Brisket and butt combo cook....and maybe some smoked salmon. Maybe a duck trhown in. Enjoy your lunch!
NB