BBQ beef tacos?

Discussion in 'Beef' started by analog assassin, Sep 4, 2007.

  1. analog assassin

    analog assassin Fire Starter

    I'm sure someone has tried this, but I can't find on the web too much about it. I'm a big fan of smoked chuck roast. So instead of shredding it and sticking it between two buns, why not put it in a soft flour tortilla, with some grilled onions, fresh cilantro, lettuce, tomato...

    I mean, it's GOT to be good. I can't see how it can't be.
  2. ultramag

    ultramag SMF Events Planning Committee

    Smoked chuck will enhance most anything you would use a shredded type beef for. Tacos, burritos, enchiladas, and beef and noodles are some of our top favorites. My wife made beef stew w/ a package of meat from the last chuck roll I smoked just last week. Usually adds just the right amount of smokey goodness to these types of dishes.
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

  4. analog assassin

    analog assassin Fire Starter

    I tried it and it's incredible. The smoke flavor brings another dimension to shredded beef tacos. I doubt this stuff is going back in a bun after this.
  5. smokyokie

    smokyokie Smoking Fanatic

    I"ve never done a chuck roll, in fact never even bought one. I did a chuck eye roll once and it seemed like it culd've stood to have a little more fat content.

    What is a usual price for a chuck roll, and do you find them @ the grocery store up there, or have to go see the butcher?

    When you smoke, do you foil, and what temp do you go to? Do you have to take it all the way to 200* to pull it, or is enough more tender that you can get by with 185-190*?
  6. analog assassin

    analog assassin Fire Starter

    I think chuck eye would be too lean. This chuck roast has a good bit of fat in it. The Wal-Mart supercenter here always has some. I'm not sure what kind of cut it is, just a cheap roast. I paid 10 bucks for a pretty big roast. This stuff takes on the flavor really well and it shreds easily after cooking it long enough.

    I smoked it in the gosm overnight, I made sort of a dish out of aluminum foil to catch the drippings. Every now and then I'd add beer to it to keep it moist. So it's sort of smoked and braised. I shredded it and added the drippings back so it's very tasty and moist.

    I didn't watch the temps, I just cooked it overnight, I guess about 10 hours overall. I flipped it over once and added a bit more beer.
  7. smokyokie

    smokyokie Smoking Fanatic

    Most chuck eye is pretty well mabled, it just doesn't have much fat cap.

    What you did kinda sounds like "yankee brisket". Wish I'd been around for a sample.[​IMG]
  8. ultramag

    ultramag SMF Events Planning Committee

    The price is usually around $2.49 a lb. The last one I did was on sale @ $1.99 a lb. which is about as good as it's gonna get around here. You should most likely be able to get whole CR at your grocery store. Most stores I know of get the whole CR in cryo then cut their chuck roasts out of it in house.

    I will foil them somewhere between 170° and 185° according to when I am satisfied with the bark formation and if it appears to be wanting to start drying out on me. I usually go to 200° with mine. I would suspect you could pull a little shy of there and get buy, but this cut seems like pork shoulder in that the harder you push the more you get. This is within reason of course. Around 200° and a couple hours rest in foil and the muscle groups just fall apart and it pulls almost just like pig. Good stuff.

    I have been thinking one them would be very interesting for the searing process. What I use them for that beefy flavor it produces would be a huge plus I think. It almost excites me more than brisket, but at this point it's just an idea. Search 24 lb. chuck roll and you should find the thread for the last one I did. Lots of pictures throughout the process.

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