Recipes > Beef Recipes > Smoked Beef and Cheddar Egg Rolls

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Dipping Sauce:

Coat the chuck roast in Allegro Tennessee Whiskey Marinade and season both sides with Allegro All-American Seasoning. Let sit for 30 minutes.
Place roast on smoker at 250 degrees Fahrenheit. Spritz with room temp water every 30 minutes.
Once internal temperature reaches 170 degrees Fahrenheit, place roast in aluminum pan with pats of butter, beef consommé, and Allegro All-American Seasoning. Cover with foil.
Place roast back on smoker at 300 degrees Fahrenheit for 1 hour.
Once internal temperature reaches 210 degrees Fahrenheit, remove from smoker and let rest for 2 hours.
Shred meat and place on egg roll wrapper.
Top with grated cheddar cheese and fold the wrapper to form the eggroll.
Place eggrolls in oil at 350 degrees Fahrenheit until golden brown, flipping halfway through.
Place eggrolls on wire rack to cool for 25 minutes.
Assemble the dipping sauce and serve.