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Smoked Beef

Smoked then braised beef, caramelized onions, white cheddar. Beef au jus.

Background

I've eaten so many "pot roasts" in my life and have always thought the chuck roast left more to be desired. When smoked like a brisket and braised until tender, the meat develops an incredible texture and flavor. Pair that with the creaminess of white cheddar, the sweetness of caramelized onions, the richness of our beefy mayo, and a tangy au jus. It all comes together for a fantastic bite.

Ingredients

  • 3-4 lbs beef roast (chuck or brisket)

  • Steak seasoning, to taste

  • 1 leek

  • 2 carrots

  • 4 garlic cloves

  • 3-4 cups beef stock (enough to cover half the roast)

  • 2 bay leaves

  • 2 sprigs rosemary

  • 7 tablespoons butter, divided

  • 2 large onions

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt (for onions)

  • 2 tablespoons brown sugar

  • 1/8 cup Worcestershire sauce

  • 1 tablespoon soy sauce

  • 2 tablespoons BBQ sauce

  • 1/2 cup mayonnaise

  • Garlic powder, to taste (for mayo)

  • Salt and pepper, to taste (for mayo)

  • White cheddar cheese, sliced (amount depends on number of sandwiches)

  • 6-8 hoagie buns

Directions

Smoke Beef

  1. Preheat smoker to 250°F (121°C).

  2. Prep Beef:

    • Trim excess fat, leaving a thin layer for flavor.

    • Season generously with steak seasoning on all sides.

    • Rest at room temperature for 30 minutes.

  3. Smoke uncovered for ~4 hours, until internal temperature reaches 160°F (71°C).Smoke uncovered for ~4 hours, looking for an internal temp of 160


Prepare Braising Mixture

  1. Roughly chop 1 leek, 2 carrots, and 4 garlic cloves.

  2. Place vegetables in a deep, disposable aluminum pan.


Braise beef

  1. Transfer smoked beef to the pan with vegetables.

  2. Pour beef stock into the pan until it reaches halfway up the sides of the roast.

  3. Add 2 bay leaves and 2 sprigs of rosemary.

  4. Top roast with 4 tablespoons of butter.

  5. Cover tightly with foil.

  6. Return to smoker and cook until meat reaches 200°F (93°C) and is fork-tender, about 3-4 more hours.


Caramelize onions

  1. Thinly slice 2 large onions.

  2. Heat 2 tablespoons each of butter and olive oil in a large skillet over medium-low heat.

  3. Add onions and 1/2 teaspoon salt.

  4. Cook for 10 minutes until soft.

  5. Add 2 tablespoons brown sugar, 1/8 cup Worcestershire sauce, and 1 tablespoon soy sauce.

  6. Continue cooking for 30 minutes, stirring occasionally. Add water or beef stock as needed to prevent burning.

  7. Cool slightly and chop into bite-sized pieces.


Prepare Au Jus

  1. Remove roast and let rest for 1 hour.

  2. Strain braising liquid and separate fat.

  3. In a saucepan, combine 2 cups of braising liquid with 2 tablespoons BBQ sauce.

  4. Simmer and reduce by half, about 15-20 minutes.

  5. Finish with 1 tablespoon butter and adjust seasoning.


Make Flavored Mayo

  1. Combine 1/2 cup mayonnaise with 2 tablespoons reduced au jus.

  2. Season with garlic powder, salt and pepper to taste.


Prepare Beef

  1. Shred beef into bite-sized pieces.

  2. Mix in au jus to moisten.


Assemble

  1. Open hoagie buns and layer with white cheddar.

  2. Add a generous layer of caramelized onions.

  3. Top with shredded beef.

  4. Toast in a 350°F (175°C) oven for 5-7 minutes, until cheese melts and bread is lightly toasted.

  5. Spread flavored mayo on top bun.

  6. Serve with extra au jus for dipping.


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