Smoked French Dip Sandwich

Smoked French Dip Sandwich Recipe

Warm, thinly sliced Roast Beef piled loftier on a soft French Roll served with pipe hot Au Jus gets my gustation buds working – that's why I'g making a Smoked French Dip Sandwich! I'thousand going to share with you how I create this archetype Smoked French Dip Sandwich using my smoker.

First you lot'll need a skilful quality cut of beefiness to plow into oral fissure-watering, roast beef. I'chiliad using a 4lb choice grade, Eye of the Round today. Smoked French Dip Sandwich Coat the outside of the roast with a trivial olive oil and season with a good dose of Kosher Salt and Fibroid Ground Black Pepper. Let the roast hang out on the counter while the smoker comes up to temperature about 30 minutes. Smoked French Dip Sandwich Today I'yard firing upwards my Gateway Drum smoker but yous can employ any grill/smoker gear up for indirect cooking. Yous desire to concord the temperature steady between 250-275⁰. Once the coals are proficient and hot add a couple chunks of pecan to the fire and get the cooking grate in place. Ready the roast on 1 side of the grate. Smoked French Dip Sandwich The Au Jus is just every bit of import as the beef for this Smoked French Dip Sandwich, and so in a half size aluminum pan, sweat down a thinly sliced Vidalia sweet onion. (Toss the onion in a piffling olive oil, salt and pepper for extra flavor) Smoked French Dip Sandwich This pan goes correct on the grate – abreast the roast. I want the onions to pick up some of the pecan smoke as well. After about xx minutes the onion are soft enough. Add 8oz of Johnny's French Dip Au Jus base of operations and 2 cups of h2o to the pan. (If you can't find Johnny'due south at your local store substitute 24oz of Beef Stock) Stir this mixture and encompass with a lid or aluminum foil to prevent it from reducing too much. This delicious broth will simmer on the pit until you lot're set up to piece the roast. Smoked French Dip Sandwich Flip the Eye of Circular after 20 minutes of smoking, and insert a probe thermometer into the center (I utilize the Smoke by Thermoworks). Set the warning for 130⁰ – medium rare. Information technology should accept in the neighborhood of 1 hour xv minutes to reach desired doneness, simply trust the thermometer, don't go past time alone. Smoked French Dip Sandwich Once the alarm sounds, remove the roast from the pit and cover loosely with aluminum foil. It'll need to balance for at least thirty minutes before slicing. Leave the pan of Au Jus on the pit until information technology'south time to cleave. Smoked French Dip Sandwich For serving, piece the roast beyond the grain as thin as possible. Place that beautiful pile of smoked beef into the hot au jus. Smoked French Dip Sandwich To make this Smoked French Dip Sandwich, serve information technology up with some fresh French Rolls, thinly sliced provolone cheese, a touch of Creamy Horseradish Sauce, and of course you can't forget the Au Jus for dipping. Creamy Horseradish Sauce: 12oz Mayonnaise 4oz Kraft creamy Horseradish one teaspoon prepared horseradish from jar ane teaspoon Frank'southward Hot Sauce Pinch of Table salt and Pepper to taste This is one archetype Smoked French Dip Sandwich that your bbq pit takes to the next level! Print

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  • fourlb Eye of Round Beef Roast
  • 2 Tablespoon Olive Oil
  • ane Tablespoon Kosher Salt
  • 1 Tablespoon Coarse Basis Black Pepper

Au Jus

  • 16oz H2o
  • 8oz Johnny's French Dip Au Jus base
  • one Sweet Onion thinly sliced
  • 2 teaspoons Olive Oil
  • Salt and Pepper to taste

Creamy Horseradish Sauce

  • 12oz Mayonnaise
  • 4oz Kraft flossy Horseradish
  • 1 teaspoon prepared horseradish from jar
  • 1 teaspoon Frank's Hot Sauce
  • Pinch of Common salt and Pepper to taste
  1. Set BBQ Smoker or grill for indirect cooking at 250-275⁰. Add pecan wood chunks to hot coals for fume.
  2. Rub olive oil over the surface of the roast and season with Kosher Salt and Blackness Pepper on all sides.
  3. Identify the roast on one side of the cooking grate. Toss the sliced onion in one-half size aluminum with olive oil, salt, and pepper. Identify the pan on the cooking grate with the roast.
  4. Sweat the onion for 20 minutes stirring half style and add the Au Jus base and water. Cover the pan and simmer.
  5. Turn the roast subsequently 30 minutes of smoking to brown both sides. Insert a meat probe thermometer set for an internal temperature of 130⁰ (medium rare).
  6. Continue to melt the roast until it hits target temp and remove from smoker nearly 1 60 minutes xv minutes full cook time.
  7. Residual the roast for 30 minutes before thinly slicing. Identify the slices in the jus for serving.
  8. Serve the roast beef on fresh French Rolls topped with a flossy horseradish sauce, thinly sliced Provolone cheese, and a bowl of the Au Jus for dipping.

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