Southwest Beef Street Tacos

[civilsmoker]

My son has been craving beef tacos since the last batch, so started out early this morning with the little 3 lb chuck....this one is going to have a southwest charm!

It got salted down and I made a rub paste with:
1tsp each, cumin, coriander, Mexican oregano, onion & garlic powder.
2tsp smoked paprika
3tsp Demi glacé
4tsp water
1/4 tsp red pepper.

The pasted is worked in “everywhere” If you don’t want your fingers smelling like the southwest for the 4-5 hours after wear gloves! Me, I’m sitting here smelling what’s for dinner!

It’s now sitting happily on the Memphis @ 250 with lil’ devil pellets.

I was going to use the copper pot for this one, but it’s raining like crazy so I opted for stay dry and warm......not to mention if I opened the garage door and woke my wife up on a Sunday morning I would be sitting next to the chuck getting smoked myself

More of the story to follow......

 

[gmc2003]

Looks like a plan

Chris

 

[HalfSmoked]

Waiting Will it be ready by game time.

Warren

 

[civilsmoker]

Thanks warren & Chris!

IT @ 131.....is it done yet....

 

[73saint]

Looks great! Tacos are a big hit around here too!!

 

[civilsmoker]

Thanks 73saint!

 

[civilsmoker]

Well the IT hit 156 and seemed to stall and the chuck started to release its heart of gold flavor.

Preparing the “braising” pan. Onion, a couple cloves of garlic (broken) and jalapeño.

Just beef broth (1C +) & a tbl spoon of Demi.

I always pre-heat the liquid prior to adding so it doesn’t cool things down.

The chuck sitting proud. FYI I like to pan the chuck as it starts to release its moisture cause I want to capture it for the reserves.

All snug as a bug in a rug!

Not sure why a picture of a foil covered pan brings soo much satisfaction but it works for me!

 

[civilsmoker]

Got distracted and when I looked at the chuck the IT was 210 so off it came to rest, here is a sneak peek.....oh I’m a happy camper!

Let it rest in the warming drawer for 90 mins while cooking sides then started the pull......just yum!

All pulled and in the reserves

Just all smiles!!

Now the SUPER PLATE!

Beef, roasted peppers & onion, chipotle crema.

And OVER TIME

Beef nachos! I’m gonna have more of this stuff!!!

 

[gmc2003]

Isn't it great when a plan comes together. Nice Job.

Point for sure.
Chris

 

[73saint]

Ohhhh man...I’m stuffed and you’re making me hungry!!!!

 

[civilsmoker]

Thanks Chris. Yes “I love it when a plan comes together”

73saint, stuffed is a point of view...see and eat more!

Pretty sure I have Tac-o-ma and Taco-pause....the symptoms are blank stares of disbelief followed by hot flashes and sweating that leads to loss of focus and thus blank stares....

 

[old golfer guy]

Looks so good I am trying in a few days.
Roughly how long was the the cook time on this?
Thanks

 

[civilsmoker]

It was about 8.5 hours total. I put it on the pit (preheated) about 6:40, wrapped it at 10:30ish, pulled it at 1:40 (4 hrs braising), rested to 2:40 (in 180 degree oven). Just be aware the time will go up if you have a thicker chuck. This was a 3lb'r. If you are doing a 5 or 6 lb'r it will take more time. Also my pit yoyo'd from 240 to 265.

 

[civilsmoker]

FYI, old golfer guy, this chuck was similar cooking pattern, however, it was a little smaller.....Way different flavor profiles though!

https://www.smokingmeatforums.com/threads/beef-street-taco’s.283648/

 

[civilsmoker]

Winterrider thanks for the like!

 

[civilsmoker]

the seconds.....and finals as it all gone

Now got to go work out!