Chicago style italian beef and brisket

Discussion in 'Beef' started by reichl, Mar 8, 2010.

  1. reichl

    reichl Meat Mopper

    It rained all day yesterday so I started up the smoker bright and early this morning. I injected and marinated my brisket and my bottom round roast for about 24 hours. The bottom round was rubbed down with the italian seasoning shown in the picture and both were tossed on the smoker at 230*.

    Here is the packer brisket all rubbed down and waiting for the WSM.

    Here is the bottom round that I pulled off the smoker once it hit 130*. After resting for an hour I sliced it as thin as my slicer would allow.

    And here are the finished goods:

    The italian beef was great for dinner, and I will be eating brisket and italian beef for breakfast lunch and dinner all week.[​IMG] Thanks for checking out my Q-view
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good nice job [​IMG]
  3. solaryellow

    solaryellow Limited Mod Group Lead

    Looks great! [​IMG]
  4. That looks great, the italian spice looked like a good idea.
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Looks great, but where is the Giardiniera?
    A must have for Ital. Chicago Beef sammies...

    If you have never tried it then you really should give it a whirl,
    the recipes I always use and it is sooooo good.

    Next time you do some Italian beef whip up a batch (do the veggies to your liking but make sure to keep the cauliflower) and try it with the beef, such a great compliment or even in a bowl by itself.
  6. treegje

    treegje Master of the Pit

    Wow excellent job that had to be good [​IMG]
  7. fired up

    fired up Smoking Fanatic OTBS Member

    Hold the veggie tray on my sandwich please. [​IMG]
    And keep the salad off of my hot dog too!
  8. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice looking beef and sandwich there. [​IMG]

    The giardinara is a good rec. that hot oil, carrots, olives, and hot peppers really adds to the mix.
  9. reichl

    reichl Meat Mopper

    hmmm... I'm going to stop by the store and see if I can purchase some Giardiniera for when I reheat these. Otherwise I'll make sure I make some for the next run. Thanks for the heads up! These sandwiches are delicious though and the smoke in the au jus is spectacular. I'll be doing this again real soon. oneshot must have had a real nice slicer to cut up 25 lbs of this stuff.

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