Smoked Chuck Taco Tuesday

[xray]

Bravo! Man I love this site. So many great ideas not enough time to try them all :(

I hear ya there! There’s quite a few things on my bucket list to try.

 

[xray]

That is restaurant quality right there... Awesome job !!

Thank you jax, they usually taste as good as they look. We don’t have a lot of options for Mexican cuisine here unless Taco Bell counts?

If I had a taco food truck around me, I’d be in heaven.

 

[SmokinVOLfan]

Been so busy Ive barely gotten to look at anything on here the last few weeks!

This looks amazing nice job! Last time I did pulled chuck we used the leftover meat for tacos. Hard to beat!

 

[xray]

Thank you! This was a small chuck so no leftovers.

I will usually smoke a larger chuck or pork butt for specifically for leftovers. This way I could vacuum seal into meal size portions.

 

[yazamitaz]

WOW, never thought of smoking chuck. Looks like you had it on the smoker from 9a-4p. What temp were you running?

When I was in the Marines I was stationed at Camp Pendleton in California and boy did I fall in LOVE with Mexican food. We make it all the time but I never thought about smoked beef or chicken (I usually grill it). I have used pulled pork leftovers to make carnitas. Thanks for making the light bulb go off :)

 

[gmc2003]

That looks great, the last one I did was for faux burnt ends. I still have a chuckie or two in a deep freeze. I'm thinking taco weekend.

Point for sure.

Chris.

 

[xray]

WOW, never thought of smoking chuck. Looks like you had it on the smoker from 9a-4p. What temp were you running?

When I was in the Marines I was stationed at Camp Pendleton in California and boy did I fall in LOVE with Mexican food. We make it all the time but I never thought about smoked beef or chicken (I usually grill it). I have used pulled pork leftovers to make carnitas. Thanks for making the light bulb go off :)

I ran the smoker at 250F. Usually about 3 hours before dinner time is when I put the chuck in a foil pan with some liquid and cover. It braises quick and if it’s done early, I just hold it in the oven until we decide to eat.

Once dinner hits, it’s shredded with any big globs of fat picked out. The tortillas are warmed on a hot grill (about 45 seconds per side) and assembled with the fixin’s...it really is a quick and hassle free meal.

Chuck roasts are pretty cheap around here. Skirt and flank steak is $10.99 a lb and higher. With a 5 or 6 pound chuck roast you could smoke it and shred it into meal size portions for future meals.

Also, you could smoke a chuck without wrapping in foil. Smoke like you would a pork butt, check for tenderness with a probe or toothpick once it reaches 200F or so. It will take longer but personally I prefer to foil one with a liquid, keeping with the theme of the meal.

 

[xray]

That looks great, the last one I did was for faux burnt ends. I still have a chuckie or two in a deep freeze. I'm thinking taco weekend.

Point for sure.

Chris.

Thank you Chris and thank you for the point. I’ll keep my eyes peeled for your thread.

That was my last chuck, I may smoke a turkey roast this weekend, weather permitting....but I do need to try making the faux burnt ends when I get one.

Joe.

 

[dcecil]

Good looking meal, love tacos