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Smoked Chuck Tacos

post #1 of 16
Thread Starter 
I decided to make tacos yesterday for supper. Having the day off and a few chuck roasts in the freezer = shredded beef tacos.

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.
post #2 of 16
I have 2 4lbers in the feeezer right now and was thinking tacos with one and burnt ends with other. Great idea with the enchilada sauce I have some.
post #3 of 16
We love ourselves some tacos around here. Those look excellent!! Definitely point worthy.

Lance
post #4 of 16

looking good!

 

I love beef tacos and smoked beef tacos sound even better!

 

Happy Smoking,

phatbac (Aaron)

post #5 of 16
Thread Starter 
Quote:
Originally Posted by ChinaNick View Post

I have 2 4lbers in the feeezer right now and was thinking tacos with one and burnt ends with other. Great idea with the enchilada sauce I have some.

I have a few chuck roasts in the freezer as well. I tend to buy them when they go on sale. I usually season with salt and pepper and serve them shredded with Chef JJ's smokey au jus. With the tacos, I figured the enchilada sauce would work well.
Quote:
Originally Posted by LanceP View Post

We love ourselves some tacos around here. Those look excellent!! Definitely point worthy.

Lance

Quote:
Originally Posted by phatbac View Post

looking good!

I love beef tacos and smoked beef tacos sound even better!

Happy Smoking,
phatbac (Aaron)

Thank you guys, they were quite tasty. Easy too. Thanks for the points!!
post #6 of 16
That chipotle pepper sauce is Spicy! Did the final product have the same heat?

Sent from my SM-G920V using Tapatalk
post #7 of 16
Tasty looking tacos!
post #8 of 16
Quote:
Originally Posted by phatbac View Post

looking good!

I love beef tacos and smoked beef tacos sound even better!

Happy Smoking,
phatbac (Aaron)

As I mentioned in another thread, believe it or not, some of the best BBQ in Memphis comes..... from a taco truck!
post #9 of 16

Those look good!

post #10 of 16

Those tacos look delicious!

 

Congrats on making the carousel!

 

Point!

 

Al

post #11 of 16
Thread Starter 
Quote:
Originally Posted by TheSmokersWife View Post

That chipotle pepper sauce is Spicy! Did the final product have the same heat?

Sent from my SM-G920V using Tapatalk

The tacos were not spicy at all like the adobo sauce. Most of the flavor came from the rub and enchilada sauce when I panned the chuckie.

I mainly used it as a binder to help the rub stick to the meat. I had an open can in the fridge. I figured it would be better than mustard or oil.
post #12 of 16
Thread Starter 
Quote:
Originally Posted by b-one View Post

Tasty looking tacos!

Quote:
Originally Posted by CycloneFan View Post

Those look good!

Quote:
Originally Posted by SmokinAl View Post

Those tacos look delicious!

Congrats on making the carousel!

Point!

Al

Thank you guys! They were tasty and thanks for the point.
post #13 of 16

Definite point! Love the enchilada sauce idea... I would worry it would overpower the beef flavor but it sounds like that didn't happen?

post #14 of 16
Thread Starter 
Quote:
Originally Posted by sportgd View Post

Definite point! Love the enchilada sauce idea... I would worry it would overpower the beef flavor but it sounds like that didn't happen?

No, not at all. I mainly used it as a braising liquid during the foiling process. Plus the sauce mixes in with all the rendering fat and smokey goodness coming out of the meat.

I figured I would do this instead of adding something like broth or beef, that would produce an off flavor to me when I'm trying to achieve a taco flavor. You could always use half a can to start with if you end up trying it.

And thank you for the points!
post #15 of 16
That looks great!
post #16 of 16
Commenting to easily find this recipe in the future. I'll be making this for sure.
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