smoked ground beef question.....

Lots of places use liquid smoke as a flavoring. If you didn't want to smoke the meat you could give that a try,

dirtsailor2003 said:

Lots of places use liquid smoke as a flavoring. If you didn't want to smoke the meat you could give that a try,

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There's that or do like I do when I make smoked sausage breakfast burritos - I break up and brown my sausage til it's done, then I put it in a disposable aluminum foil pan and into the pre heated smoker at 250*-275* for an hour or so, to finish cooking the meat. Stir it around every 15-20 minutes so it all takes on some smokey goodness. 

I haven't tried it with ground meat for tacos, but I'll bet it would work. You can either add the seasoning before smoking or add it after. I make my own taco seasoning instead of the packets.

Homemade Taco Seasoning

1 Tbsp chili powder

1/4 tsp granulated garlic or garlic powder

1/4 tsp granulated onion or onion powder

1/4 tsp crushed red pepper flakes or 1/8 tsp cayenne pepper 

1/4 tsp dried oregano (I use Mexican oregano)

1/2 tsp paprika

1 tsp ground cumin 

1/2 - 1 tsp kosher salt

1 tsp cracked black pepper

1 tsp cornstarch

1 beef bouillon cube, beef bouillon granules or Better than Beef Concentrate

Combine all dry ingredients together in a small bowl. Store in an airtight container.

Use 2 1/2 - 3 Tbsp of seasoning per pound of meat and 1/4 - 1/2 cup water to the meat. If using Better than Beef Concentrate, mix it in the water before adding to the ground beef and simmer until water has cooked off.

*All seasonings can be adjusted to personal preference. The beef bouillon will add salt to it so beware. 

bgaviator, morning and welcome to the forum.....  About the ground beef and smoking....   Ground beef is chuck full of bacteria, pathogens etc...  It needs to be cooked to 160 ish internal temp quickly... within a couple hours of getting above 40 deg F, immediately is better....  get the smoker / grill up to 225 deg F.... add the spices etc to the meat.... make patties about  1/4 to1/2" thick and cook/smoke them.....  use a therm to check the meat temp....  cool and crumble for your taquitos...  refer immediately for future use.... 

Please take a moment and stop into " [color= rgb(146, 144, 139)]/[/color][color= rgb(128, 0, 0)]Roll Call[/color][color= rgb(146, 144, 139)]/[/color]   " and introduce yourself and get a proper welcome from our members.... Also, if you would note your location in your profile, it will help in the future when answering questions about smokin'...   elevation, humidity etc....    

We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave