Well my upright freezer decided to crap the bed this past weekend. While I was removing it’s contents to my beer fridge freezer, I came across a small chuck roast. Since I was off Tuesday, I figured I’d make tacos.
The night before, I rubbed the chuck down with some Guajillo pepper adobo that I had from Wegmans
The next morning while firing up the smoker, I made a rub consisting of Paprika, smoked paprika, chili powder (I used a mix of homemade ancho and pasilla powders), SPOG, and oregano
The chuck went into the smoker at 9am. I used hickory. While waiting for the chuck, i made a pot of pintos for the rest of the week.
Grilled onions, tomato and poblanos for the beans.
Beans are done!
At 4pm, I pulled the chuck off the smoker. IT was 180ish. I knew I was going to foil the beef so I just wanted to pull it off a few hours before dinner and after it got some smoke.
I put the chuck in a foil pan with a little beef broth and a small amount of the adobo sauce. Then it went into a 300F oven until tender. Final IT was 207. Oven was shut off and the chuck roast rested until my wife came home for dinner.
Chuck is shredded.
I served the shredded chuck with grilled corn tortillas, homemade smoked Montery Jack cheese, fresh pico and cilantro.
And my second helping. Hey! Corn tortillas are small!!
Overall it was a very good day, thanks for looking.
The night before, I rubbed the chuck down with some Guajillo pepper adobo that I had from Wegmans
The next morning while firing up the smoker, I made a rub consisting of Paprika, smoked paprika, chili powder (I used a mix of homemade ancho and pasilla powders), SPOG, and oregano
The chuck went into the smoker at 9am. I used hickory. While waiting for the chuck, i made a pot of pintos for the rest of the week.
Grilled onions, tomato and poblanos for the beans.
Beans are done!
At 4pm, I pulled the chuck off the smoker. IT was 180ish. I knew I was going to foil the beef so I just wanted to pull it off a few hours before dinner and after it got some smoke.
I put the chuck in a foil pan with a little beef broth and a small amount of the adobo sauce. Then it went into a 300F oven until tender. Final IT was 207. Oven was shut off and the chuck roast rested until my wife came home for dinner.
Chuck is shredded.
I served the shredded chuck with grilled corn tortillas, homemade smoked Montery Jack cheese, fresh pico and cilantro.
And my second helping. Hey! Corn tortillas are small!!
Overall it was a very good day, thanks for looking.
