Smoked and braised Italian beef sandwiches on the Weber kettle

Salt Pepper Garlic Paprika Rub on a three lb Chuck Roast.

Two Hours smoked offset coals pit temp 275.

Cut up onion, red bell pepper, four cloves garlic, one small can beef broth, half cup of water and two packets Good Seasons Italian seasoning in covered Dutch oven.

Continue braising process til beef is pull apart tender (3-4 hours)

Build sandwich:

Virgolios sub roll with provolone cheese layer, then beef, then topped with Italian giardenia and fried peppers.

Outstanding! Will absolutely make this again!

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