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Chuck Roast Tacos

Discussion in 'Beef' started by Preacher Man, Dec 20, 2018.

  1. I found a couple of chuck roasts in the clearance section at the grocery store this week. I'd never tried smoking chuck, but thought "What the heck?" for $1.29/lb.

    My intent was to make pulled beef sandwiches.

    One roast was a chuck crossrib and the other was a chuck tender. Both were about 2 lbs.

    I seasoned them up with some SPOG and threw them in the smoker at 250° with an amazen tube full of mesquite.

    Meanwhile I whipped up a batch of slaw, then headed to the brewery for a few beers with a good friend.

    When I came back, the temps were at 198° on the crossrib and 203° on the tender. Both were probe tender, so I pulled them and let 'em rest for an hour.

    During that hour, another buddy came over for Monday Night Football, and he brought over some corn tortillas, avocados, and salsa. Sandwiches just became tacos at that point.

    They pulled like a dream with just my fingers. But I was surprised that the crossrib was much more tender and moist than the tender roast. I would have thought the opposite, but I was glad to have experimented and found out.

    I piled the meat on the tortillas with some slaw, avocado, onion, and salsa. Mmmm!

    20181217 (1).jpg 20181217 (2).jpg
     
    meatallica, BKING!, illini40 and 19 others like this.
  2. yankee2bbq

    yankee2bbq Master of the Pit

    Man, those look good!
    Like!!!
     
    Last edited: Dec 20, 2018
  3. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Oh heck yeah!
    Muy delicioso!
    Like!
     
    Last edited: Dec 20, 2018
  4. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Nice job Preacher .
     
  5. Co4ch D4ve

    Co4ch D4ve Smoking Fanatic

    Looks great Preacher. I’m all about chuck roast for tacos. I do a barbacoa style you might like.
     
  6. I'd love your recipe, if you don't mind sharing!

    Edit: I just saw it in your signature.
     
    Last edited: Dec 20, 2018
  7. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Wow! Looks Great!
    I looked at your pictures up close.
    Man that is one very well seasoned smoker!
    And it sounds like my kind of way to pass the time during a cook... LOL!
     
  8. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead OTBS Member

    Lights out!!!

    Damn I love pulled beef tacos!

    Point

    Scott
     
  9. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Looks so good! This definitely deserves a big like!
     
  10. ksblazer

    ksblazer Smoking Fanatic

    Looks good to me as well

    Like me some shredded beef tacos:emoji_thumbsup:
     
  11. xray

    xray Master of the Pit

    I love making shredded beef for tacos, enjoy it quite a bit.

    Yours look great!
     
  12. Well, for me it was cinco mui delicioso!
     
  13. tallbm

    tallbm Master of the Pit OTBS Member ★ Lifetime Premier ★

    Nice! You will be hooked now hahaha.

    You squeeze a little lime on that and you can't get any better :)

    When I make beef like that for tacos I usually add a little cumin for sure and sometimes some chili powder. Honestly though with all the fixings on the taco like salsa, avocado, lime juice, etc. you probably found out that the extra spices aren't necessary. SPOG is killer as it is and the fixings add the rest of the taco flavor :)
     
    SecondHandSmoker likes this.
  14. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    Pretty good looking chuckie there Preacher. I just did one recently and did a ragu with it. Looking at those tacos I want to do that with the next one. Point.
     
  15. Lookn4u

    Lookn4u Meat Mopper

    Those look fantastic !!
     
  16. Heck yeah! I should've plated it with a lime for aesthetics and mentioned it in the thread, but there's definitely a lime squeezed on top.

    You nailed it with the flavors. The more I learn, the less I like to add with spices and just let SPOG and the meat work it's relationship out and then go out and have a blast with its friends.
     
  17. I'm guessing ragu is a pasta dish?
     
  18. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Meat based sauce usually served with pasta, think Bolognese.
     
  19. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    Yes it is, I smoked it to the same point in a beef broth and red wine mix, and then shredded and mixed with onions diced tomatoes celery, carrots and mushrooms. Serve with flat noodles of some type. I don't have a pic so I grabbed one on the net. A nice filling hearty dish. Congrats on the carousel ride.
    [​IMG]
     
    Last edited: Dec 21, 2018
  20. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Pulled beef is a winner no matter how it's served. Nice Job.

    Point for sure
    Chris