I’d never had an Italian Beef Sandwich before, but after watching the video, I had to try it. I was too excited to wait for the beef kit used in the video, so I made do with what I could get locally. This experiment turned out so well that I will be doing it again with the J.P. Graziano x Barstool Chicago Italian Beef Kit.
Gather the ingredients.
- 3 lb. Chuck Roast
- 4 tbsp. Cherrywood Smoked Sea Salt
- 3 tbsp. Brown Sugar
- 4 tbsp. Pecan Liquid Smoke
- 1 tsp. Pink Curing Salt
- 4 tbsp. Molasses
- 1 tbsp. Liquid Aminos, or Soy Sauce
- Pistol Grip Injector
- The Briner Jr.
- Joule Sous Vide Cooker
- Sous Vide Container
Let’s go to work.
- Trim the chuck roast as necessary.
- Pour enough water in the briner bucket to cover the roast and whisk in the smoked salt, brown sugar, and 2 tbsp of liquid smoke.
- Transfer some of the brine to a syringe and inject it directly into the meat.
- Place the roast into the brine and leave them in the refrigerator for 24 hours.
- Spoon a little of the brine into a bowl and mix in the pink salt. Combine well, then pour the mixture back into the briner bucket. Stir things around, and then let it sit for about an hour to develop a nice “smoke ring.”
- In a medium bowl, mix the molasses, liquid aminos, and remaining liquid smoke together.
- Brush half of the glaze evenly onto the surface of the meat, and then place the roast in a heavy-duty plastic freezer bag.
- Cook for 24 hours at 136 °F.
- Once the meat has finished cooking, remove it from the bag, pat dry, and brush on the other half of the glaze.
- Preheat oven to 245 °F
- Apply a generous amount of an Italian-type rub of your choosing, and transfer to a baking rack. I used a Member’s Mark Italian Spaghetti rub I found at Sam’s Club.
- Allow meat to cook until a nice crusty bark develops, about 2–3 hours.
- Transfer the roast to a Dutch oven, cover in the giardiniera, beef stock, and return to the oven uncovered for another 2 hours or so, flipping the roast halfway through.
- ‘Nuff said! Pull the Texas Italian Beef out of the oven, let it rest for 30–45 minutes, then slice it up and enjoy!