Spencer’s Chuckie Tacos
Spencer’s Chuckie Tacos
Course: Archive, BBQ, Beef, Braising, Mexican or Tex-MexServings
4
servingsPrep time
45
minutesCooking time
5
hoursCalories
300
kcalIngredients
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