The chuck was pulled out of the freezer a few days prior. Once thawed, I rubbed it down with the adobo sauce you get from a can of goya chipotles. I used a rub consisting of your basic taco seasonings. It was just thrown together, no measuring.
Rubbed and ready to go
I put the roast in the smoker at 830am. It was smoked at 275 with Hickory. At 3pm, I panned the chuck with a can of red enchilada sauce and foiled. The IT was 170 at that time.
When the chuck hit 205F, I brought everything in and placed it in my oven. My lowest oven temp is 170, so I held it at that temperature until my wife got home from work.
Here's the tacos served on a grilled corn tortilla with fresh salsa and cilantro.
Man these were tasty! They tasted better than any taco I've had in restaurants near me. The wife approved too.
Some leftover beef for a few more tacos on my lunch break.
Thanks for looking, these will be made again.