Easy Meatball Stew

• 1 lb. chuck chop meat
• 3 slices white bread, soaked in water and squeezed of excess
• 2 eggs
• 2 pkg. brown gravy mix or 1 (10 1/2 oz.) can brown gravy
• 1 medium onion, chopped
• 4 carrots, peeled and sliced
• 5 to 6 potatoes, peeled and quartered
• 1 (4 oz.) small can green peas (reserve juice)
• Italian parsley, chopped
• 2 Tbsp. vegetable oil
• salt and pepper to taste

1. Rub a 4-pound beef brisket with Rub Seasoning and let stand 1 hour.
2. Place on a grill fat side up and smoke for about 5 hours. Baste with Wet Sauce and let it smoke another 2 to 3 hours until tender.
3. Carve as you would roast beef.
4. Serve with corn on the cob, barbecue baked beans, pickles, jalapeno peppers and a little Wet Sauce on the side.

chop meat, white bread, eggs, brown gravy mix, onion, carrots, potatoes, green peas, italian parsley, vegetable oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242893 (may not work)