Mississippi PoBoy

Name: Mississippi PoBoy
Total time: 480 min
Ingredients: 2–3 lb + 2 tbsp + 1 packet Beef; 1 stick Butter; 1 packet Ranch dressing; 6–8 Pepperoncini, sliced; 12 ” hoagie or sub rolls; 6 slices American cheese

By HowToBBQRight · 480 min

Ingredients

Beef2–3 lb + 2 tbsp + 1 packet
Butter1 stick
Ranch dressing1 packet
Pepperoncini · sliced6–8
” hoagie or sub rolls12
American cheese6 slices

Instructions

Set up a smoker or grill for indirect cooking with lump charcoal and cherry wood chunks, holding 275 degrees for the whole cook.
Season the chuck roast with the TX Brisket Rub and smoke it on the grate for about 2 hours, until the outside is mahogany.
Place the roast in a 5-quart Dutch oven with the butter, Au Jus mix, Ranch mix and whole pepperoncini. Cover and set the Dutch oven on the smoker.
Keep cooking at 275 degrees until the roast is almost falling apart, about 2 hours more. It is ready when the internal temperature is around 210 degrees and a probe slides in with no resistance.
Remove the roast from the Dutch oven and shred the meat with two forks.
Split a 12-inch hoagie roll lengthwise and layer American cheese on the bottom half. Pile on the shredded roast and drizzle with juices from the Dutch oven.
Top with sliced pepperoncini and cut into portions.

Summarized from HowToBBQRight's video. Watch it for the details.

Watch the recipe video

More recipes with

Cheese Beef American cheese Pepperoncini

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app