Though not a traditional Bar-B-Que recipe, preparing the Italian Beef on a smoker (see video) and topping it with shredded cheese and fresh herbs, elevates the flavor and gives you another option in your Bar-B-Que arsenal!
Ingredients
You can cook this recipe several different ways, in a crock pot, oven, or the best way, outdoors!
Begin by getting your smoker to temp. When using a pellet smoker, I smoke this at 225 for 2 hours, then bump the heat to 250. In my offset or IVS, I would smoke at 250 the entire time.
Trim the chuck roast of any large bits of fat, or any loose pieces. Season all sides with SPG and place in the smoker. Cook until the roast reaches approximately 165 degrees. This can ride a little longer of you are looking for more “bark”.
Remove the roast from the smoker and place in a foil pan. Add the cubed butter on the top and season the roast with the Italian seasoning. Pour the tomato sauce and the tomato puree evenly over the roast. Tightly cover the pan with foil and place back in the smoker. Cook until the roast is probe tender. Should be in the 203 to 207 range. Remove from the smoker and let it rest, covered, for 1 hour. Shred the meat in the foil pan and mix together with the sauce.
I assemble my sandwiches on “Sub” buns. Top them with shredded cheese and either broil them or place back into the smoker to melt the cheese. I top them with dill pickles and fresh herbs. Top them however you prefer, prepared horseradish is very good on these as well!