Wow just finished eating these and had to share
1 6-8 lb beef chuck roast
1 bulb of garlic
2 cans low sodium beef broth
1 pack onion soup mix
3 TBL spoons fresh basal
3 TBL spoons fresh oregano
Slice 1 inch slits in roast and place fresh garlic cloves into meat...deep. Rub with your favorite rub...I used a creole based one that was excellent. Smoke at 220-230 with hickory till internal temp reaches 160-180. Wrap in aluminum foil ( 3 layers) and bake in oven at 325 till internal temp reaches 205. Place in 2 brown paper bags and in a cooler till the next morning. Shred and prepare the broth mixture. Put shredded meat in broth and heat. Serve on French buns....enjoy.
1 6-8 lb beef chuck roast
1 bulb of garlic
2 cans low sodium beef broth
1 pack onion soup mix
3 TBL spoons fresh basal
3 TBL spoons fresh oregano
Slice 1 inch slits in roast and place fresh garlic cloves into meat...deep. Rub with your favorite rub...I used a creole based one that was excellent. Smoke at 220-230 with hickory till internal temp reaches 160-180. Wrap in aluminum foil ( 3 layers) and bake in oven at 325 till internal temp reaches 205. Place in 2 brown paper bags and in a cooler till the next morning. Shred and prepare the broth mixture. Put shredded meat in broth and heat. Serve on French buns....enjoy.