Mississippi PoBoy

Von HowToBBQRight · 480 Min.

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Zubereitung

1. Set up a smoker or grill for indirect cooking with lump charcoal and cherry wood chunks, holding 275 degrees for the whole cook.
2. Season the chuck roast with the TX Brisket Rub and smoke it on the grate for about 2 hours, until the outside is mahogany.
3. 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.
4. 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.
5. Remove the roast from the Dutch oven and shred the meat with two forks.
6. 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.
7. Top with sliced pepperoncini and cut into portions.

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