Archive BBQ Beef Braising Mexican or Tex-Mex

Spencer’s Chuckie Tacos

Spencer’s Chuckie Tacos

Course: Archive, BBQ, Beef, Braising, Mexican or Tex-Mex
Servings

4

servings
Prep time

45

minutes
Cooking time

5

hours 
Calories

300

kcal

Ingredients

  • 1 package chuck roast approximately 3 or so pounds.

  • West Texas Rub (2 T Kosher Salt, 1 T Black Pepper, 1 T Mortons or your Favorite chile powder, 1 t cumin)

  • 1 can Rotel or diced tomatoes

  • 1 large yellow onion diced or sliced (it will fall apart while cooking)

  • 4-5 bay leaves

  • 1 T Cumin

Directions

  • Prepare your smoker and get to right around 300F. This a a good temp to braise the meat so under 300 is better that over if your smoker is finickey
  • Slice your 1.5-2 inch thick chuck roast into 5 or 6 pieces to create fat strips
  • Rub on all sides with rub
  • Place is foil 1/2 pan and put on the smoker
  • After 2 beers(approximately 30-45 minutes) go and rotate strips
  • Repeat this for about 2 hours until meat has a nice bark on most sides and the fat has rendered out in the bottom of the pan
  • The meat will start to look real nice and brown. Now put onion, diced tomatoes , and cumin in the pan.
  • Continue to cook and rotate and stir until beef is super tender but not falling apart (another 2-2.5 hours)
  • Remove from grill and place meat on cutting boards to rest for 20 minutes or so.
  • Cube meat into bite size pieces (1/4 to 1/2 inch)
  • Blend sauce with an immersion blender
  • Serve with your favorite tortillas, diced onion, dollop of sour cream, and cilantro

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