Go Back
Smoked Mississippi Pot Roast Sandwiches
Print Recipe

Kettle-Smoked Mississippi Pot Roast "Everything" Sandwiches

A Science-First Northwoods evolution of the viral classic. By utilizing a "Hybrid Smoke-Braise" on the Weber Kettle and finishing on toasted Meijer "Cheese and Everything" sub buns, we achieve a smoky depth and savory glutamate profile unattainable in a slow cooker.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American BBQ, Northwoods
Keyword: Dutch Oven BBQ, MI Griller, michigan BBQ, Mississippi Pot Roast, Smoked Chuck Roast, Weber Kettle
Servings: 8 Sandwiches
Calories: 550kcal
Author: Tom
Cost: 48.00

Equipment

  • 1 22-inch Weber Kettle Set up for 2-zone indirect cooking.
  • 1 Cast Iron Dutch Oven Scouted Gear: Acts as a "Heat Battery" for consistent collagen melting.

Ingredients

  • 7 lb Beef Chuck Roasts One Medium, One Small (Dual-Roast Protocol).
  • 4 tbsp Olive Oil High-conductivity thermal binder.
  • .5 Cup Coarse Black Pepper Zero-salt bark construction.
  • 2 Packets Ranch Seasoning
  • 2 Packets French Dip Au Jus Mix
  • 1 Stick Unsalted Butter
  • .5 Cup Mezzetta Pepperoncini Brine
  • 12 Whole Pepperoncinis Stems removed.
  • .5 Cup Water Added to the base of the pot.
  • 8 Buns Cheese & Everything Sub Buns Or your choice of bun.

Instructions

  • The Smoke Phase: Apply the olive oil and heavy pepper to the roasts. Smoke on the Kettle at 275°F until the internal temperature hits 155°F to 160°F. Science-First: The oil binder accelerates surface Maillard reactions while the interior remains cool.
  • The Braise Transition: Place roasts in the Dutch oven with the 4 packets, butter, peppers, brine, and water.
  • The Thermal Jumpstart: Place the pot directly over the hot coals for 15 minutes to reach a simmer, then move to the indirect (cool) side. Science-First: This rapidly dissolves the dry seasonings into a rich gravy.
  • The Final Milestone: Secure the lid and braise until the meat is Probe Tender (typically 205°F).
  • The Rest: Remove the pot from the Kettle. Let it rest, covered, for 25 minutes. Science-First: This allows the muscle fibers to relax and "wick" the buttery juices back into the beef.
  • The Assembly: Shred the beef using the "Reserve and Re-introduce" method. Toast the Meijer Everything Buns over the coals and pile the beef high.

Notes

Logbook Entry: In your Backyard Barbecue Log, record the "Thermal Drift" between the small and medium roasts. Note if the "Everything" bun crust held up to the gravy. Sub-Zero Tip: In cold Michigan winds, ensure your Dutch oven lid is sealed with a foil "gasket" to prevent steam loss and maintain high-efficiency braising.