Mississippi Po Boy Subs

Try this easy Applewood smoked Mississippi pot roast. This is 1 of my favorite meals to smoke and I'm sure you will enjoy.

YOU WILL NEED
• Smoker
• Charcoal
• Applewood
• Thermometer
• 5qt Dutch Oven

NOTE: If you do not have a Dutch oven you can use a smaller sized disposable aluminum pan.

• 3 - 4 Lb. Boneless beef chuck roast
• 12 French rolls
• 1 stick salted butter
• 1 Packet Dry ranch dressing mix
• 1 Packet Dry Au Jus gravy mix
• 1 Pack sliced provolone cheese
• 16 oz jar whole pepperoncini
• 16 oz jar sliced pepperoncini
• Meat church Holy cow rub

NOTE: If You do not have meat church holy cow rub you can substitute with kosher salt and fresh ground pepper.

Rinse pot roast under cold water then Pat dry with paper towel

Season all sides of meat with meat church holy cow rub or salt and pepper. Let meat sit on counter at room temperature and move to next step.

Add charcoal and wood to smoker fire it up and let it come to 275ﾟ

Once your smoker reaches 275ﾟ put meat onto grill and close the lid let it smoke for approximately 2 - 2 1/2 hours or until you have a beautiful mahogany color.

Remove meat from grill and put it into Dutch oven add your butter, ranch mix, au jus gravy, 16 oz whole pepperoncinis and juice from peppers. Put lid on Dutch oven and put back on to grill keep a steady 275ﾟ for 2 to 3 more hours or until internal tamp is 210ﾟ to 212ﾟ

Remove pot roast from Dutch oven and place onto a cutting board or in a small disposable aluminum Pan. Shred meat with 2 forks after meat is shredded cut pepperonconis into slices

Put your cheese, shredded meat, cooked and sliced pepperoncinis onto French roll Drizzle juice remains from meat and ENJOY.