Chuck tacos

[ozysmoke]

Hi everyone

I had a half a chuck roast in the freezer leftover from a grand final gameday smoke with my brother & brother in law so figured id make some pulled beef tacos for dinner. Rubbed & into the fridge overnight

Fired up the smoker at around 7:30am & got the wsm up to around 270 where it hovered most of the day

Time to check on the chuckie & throw on some ABTs

time for a homebrew, this one is an IPA thats been in bottle for about 4 weeks, its nice but a tad bitter for my taste, still a nice drop though

Snack ABTS are ready yum yum

Chuck is ready to pull, it pretty much fell apart out of the foil

Made some guacamole & pico de gallo for the tacos & dinner is served

Plated shot

Thanks for looking

 

[BrianGSDTexoma]

Wow those some great looking tacos!

 

[Colin1230]

Oh I'd eat that, looks great!

 

[mr_whipple]

Nice! I could go for some of those tacos any day!

 

[Jim_C]

Great looking tacos.

 

[Compulsive Smoker]

Plate me up man! I'd love some a that!

 

[ingridhol95]

That half chuck out of the freezer turned into a proper feed. Running the WSM around 270 for most of the day is about where I like it for pulled beef too, hot enough to push through the stall without drying the flat side out.
Curious where you pulled it. I usually take chuck to about 203 and then hold it wrapped for an hour, and it shreds with a fork instead of fighting back. Did you foil it at any point or ride it bare the whole way?
The ABTs as a mid-cook snack is the right call, and homemade guacamole and pico beat anything from a jar every time. That IPA at four weeks in the bottle will keep mellowing too, the bitterness usually settles down after another couple weeks in the fridge. Clean plate, good work.

 

[jcam222]

Looks great! Love me some pulled beef tacos

 

[ozysmoke]

Wow those some great looking tacos!

Cheers mate

Oh I'd eat that, looks great!

Thanks very much

Nice! I could go for some of those tacos any day!

They were delish, cheers mate

Great looking tacos.

Thanks mate much appreciated

Plate me up man! I'd love some a that!

No worries ill send some over!

That half chuck out of the freezer turned into a proper feed. Running the WSM around 270 for most of the day is about where I like it for pulled beef too, hot enough to push through the stall without drying the flat side out.
Curious where you pulled it. I usually take chuck to about 203 and then hold it wrapped for an hour, and it shreds with a fork instead of fighting back. Did you foil it at any point or ride it bare the whole way?
The ABTs as a mid-cook snack is the right call, and homemade guacamole and pico beat anything from a jar every time. That IPA at four weeks in the bottle will keep mellowing too, the bitterness usually settles down after another couple weeks in the fridge. Clean plate, good work.

Yeah exactly right majority of smoking i do is around 270 these days. just over 200 i pulled, i think it was around 203 to 205 then let it rest for a bit before shredding with 2 forks, i did foil once it had built some nice bark & dark colour on the outside.
Yeah thats what im noticing the longer the ipa sits in the bottle the more mellow its becoming, i might save a couple & age them just to see how they go after a few months. Thanks for the comment

Looks great! Love me some pulled beef tacos

Cheers thanks

 

[sandyut]

Great looking tacos for sure!

Nice foot...