Smoked Chuck Roast Po-Boys

[Andy Erickson]

Smoked two chuck roasts yesterday for about 5 hours at 250. I smoked them until about 165 internal temp and then put them in a foil pan with sliced onions and a cup of beef broth to finish at about 195. I also did some ABTs stuffed with blue crab meat and cream cheese. I put on some pepper jack and swiss cheese with the onions and also spread on some horseradish sauce. Having left over tonight, think I will dunk my sandwich for a quick second in the juice after I make it.

 

[ChuckO]

Looks mighty good Andy, how did the ABT's turn out? I'm guessing they didn't last long enough to get a photo in

 

[Craig Alumbaugh]

That looks mighty tasty Andy

 

[Andy Erickson]

Looks mighty good Andy, how did the ABT's turn out? I'm guessing they didn't last long enough to get a photo in

They were OK. Not sure if I liked the crab meat or not and I think I over did them by a little, but still good enough that there weren't any left.

 

[Cliff Bartlett]

Nice job on those chuck roasts Andy. Great looking sandwich also.

 

[Rich Dahl]

Well done Andy, that sammie had to be good.

 

[Dustin Dorsey]

Wow that's a fantastic idea. I've done the pepper stout beef thing but never though of making po-boys and I like the beef being sliced with those onions!

 

[Robert T]

Andy those beef sandwiches look great! Nice job.

 

[russ olin]

Guud lookin' beef po-boy sammies.

 

[Steven Paul]

Looks awesome! love those onions on it too thanks for sharing

 

[Barb D]

Andy you did awesome on that sammie. Yummy all the way.