French Dip

Decided to put the grill to the test this weekend by smoking a nice piece of meat and having french dip sandwiches for Sunday dinner. I started on Friday by giving the piece of meat a over night marinade to help tenderize it. Then on Saturday I smoked it for 4 hours on the grill. This happened to be my first real BBQ meat and it turned out great. I was very happy with how easy it was to keep the temperature between 275 and 325. Once done I put it in the fridge to cool until we were ready to eat on Sunday. On Sunday I made a nice au jus and placed the sliced meat into the au jus to warm back up. I used nice deli rolls with provolone cheese and some grilled onions to finish off the sandwich.