Beef Street Taco’s

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civilsmoker

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Jan 27, 2015
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Idaho
The fam wanted some “sheaded” beef tacos this weekend cause I found this 2.5 lb chuck in the fridge last night.....
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So it got salted then I made a rub paste with:
1tsp each pepper, garlic, onion, thyme, smoked paprika
2tsp rosemary
3tsp Demi glaze
1/2 tsp sugar
1/8 tsp red pepper
Paste made with a bit of water.
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All rubbed up and the paprika was feeling left out and the red pepper just isn’t one for selfies....
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This is going to be a “fast” cook since I slept in, here it is at 230 on the Memphis with lil’ devil pellets.
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Stay tuned the wrapping....
 
Ok getting ready for the wrap....beef stock, red wine, & a splash of Worcestershire, brought to a boil to remove the alcohol.
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Now that is put over a bed of sliced onions
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Now the chunky sits proud at IT 153 at its stall.
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All covered and have been joined by some friends, but those are another post ..... After the friends have had some time to take on some smoke, I will push up the temp to 275 +\-
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PS the friends will be lunch after they are roasted!
 
Last edited:
Well I didn’t bump the temp cause after covering it it just started climbing, I think cause it is a smaller chucky...

So it just hit 208 and is nice and tender so it is now resting in the warming drawing till dinner :-)
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Time to make the pull!
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I’m happy it’s just right, tender but not mushy! I strained the reserves and skimmed the fat.

All pulled and waiting patiently in the reserves for the glutainy to begin....
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