French dip is a whole meal with just a few steps. 

Total Time: 3 hours
Servings: 2


  • Hickory Smoking Blocks
  • 2 Beef Chuck Roasts
  • Kosher Salt
  • Fresh Cracked Black Pepper
  • Garlic Powder
  • Yellow Onion (sliced thinly)
  • Chicken Stock (32oz)
  • Crusty Rolls or a Baguette

Chef's Tip

Onions add a great topping to these beef dip sandwiches. Warm them on the grill for the last few minutes for extra tastiness.


  1. Set up smoker to run at 250F with light hickory smoke
  2. Trim any unwanted fat on 2 Chuck roasts and season with kosher salt, black pepper and garlic powder.
  3. Place chuck roasts over indirect heat on the smoker and mist every hour with cold cider vinegar.
  4. Align a heat safe pan with the sliced onion, salt pepper.
  5. When Chuck roasts reach an internal temperature of 170F / ~77C, place chuck roasts in the pan on the bed of onions. Add the stock and cover. Place back on smoker or in oven.
  6. Chuck is a pretty stubborn roast and you have to take the internal temperature up around 210F / ~99C for it to be fork tender.
  7. When check is for tender let rest 30 minutes.
  8. Remove roasts and shred with 2 forks, removing any chunks of fat.
  9. Strain onions from braising liquid and reserve both (jus).
  10. To build a sandwich pile shredded beef in roll and pour some of the jus over. Serve with a dish of jus for dipping. (top with onions if you like)

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hickory Smoking Blocks