smoked French dip subs for supper tonight and then get much better in this. I have four pounds of this black hawk farms wagyu chuck roast, mustard for binders, season them up with this beef rub from Grille grills, on my silver back at 2.25 for two hours. Meantime we're gonna make our aljou, two cups of sodium beef broth, one cup of water, a packet of aljou, and also add a little onion powder and then some of this garlic lever seasoning from Flavor God. After two hours we're gonna take those chuck roasts and we're gonna put them down in that aljou, monitoring my temp with my meat stick X, tightly wrap it back on the smoker until they hit an internal temp of 205. Pull these off and let them rest for a bit and then slice them thinly. Let them soak in that aljou and we're gonna make a garlic bread, butter, garlic paste, Flavor God everything seasoning. Just on a French loaf and bake it at 400 for about 15 minutes. Lay it with that meat, add some provolone cheese, let that go good and melty, and it's time to enjoy these French dip sandwiches that were fantastic.