Smoked Italian Beef

1. 1

   Mix dry rub, crushing up the dried herbs as much as possible.

2. 2

   Season the roast well and refrigerate 24 to 48 hours.

3. 3

   To set up your grill with unlit charcoal for Indirect Heat.

4. 4

   Add hot charcoal from a chimney starter directly to the unlit coals.

5. 5

   Add a drip pan in the middle and add water.

6. 6

   Place your roast on the grill over the drip pan.

7. 7

   Add wet hickory wood chips and smoke at 350F.

8. 8

   Smoke for about one hour.

9. 9

   Add more wood chip as needed.

10. 10

    After about 1 hour place the roast in a clean pan and add the beef broth.

11. 11

    Continue to cook for an additional 2 or 3 hours.

12. 12

    Flipped the roast about every 20 minutes.

13. 13

    And add more water as needed.

14. 14

    (larger cuts of meat may take longer to cook).

15. 15

    When the roast is fall apart tender remove from the grill to a cutting board and let rest 10 to 15 minutes.

16. 16

    When the roast is slightly cooled shred the beef, removing any chunks of fat and connective tissue.

17. 17

    When shredded return the beef to the cooking broth and serve with toasted hoagie rolls and pepperoncini peppers.

* Per serving · 4 servings · Values may vary.