So I went ahead and took all y'alls advice and tried out smoking chuck roast. I figured if they turned out right, they'd make good tacos. Here's how it went:
I went out and purchased two 3lbs chucks. Didn't really know what to look for, so I went with the most identical meat selection. I prepared them like I would a pork butt. Mustard base and then I sprinkled a cajun seasoning over that. Let that sit over night.
After setting up the WSM , i cooked these puppies at around 260 degrees for about 3 hours. Every hour i went and sprayed them down with a beef broth and worcestershire sauce blend. I placed an aluminum pan on the second rack to collect all the juices. After they both hit a solid 170, i pulled them off and placed them in the aluminum pan, and then wrapped it in foil. I cooked them until the internal temp hit 202. All the while, spraying it down with the broth i made.
After pulling them off the smoker, I placed them in a cooler for 2 hours to chill. The end result was amazing.
Hope to hear some suggestions on how to improve my concoction!!!! Thanks for all the advice.
I went out and purchased two 3lbs chucks. Didn't really know what to look for, so I went with the most identical meat selection. I prepared them like I would a pork butt. Mustard base and then I sprinkled a cajun seasoning over that. Let that sit over night.
After setting up the WSM , i cooked these puppies at around 260 degrees for about 3 hours. Every hour i went and sprayed them down with a beef broth and worcestershire sauce blend. I placed an aluminum pan on the second rack to collect all the juices. After they both hit a solid 170, i pulled them off and placed them in the aluminum pan, and then wrapped it in foil. I cooked them until the internal temp hit 202. All the while, spraying it down with the broth i made.
After pulling them off the smoker, I placed them in a cooler for 2 hours to chill. The end result was amazing.
Hope to hear some suggestions on how to improve my concoction!!!! Thanks for all the advice.
