Wow ~ the last day of June already!
We fired up the smoker yesterday and smoked beef to be used for tacos. It turned out really well even though I thought it was too spicy. DH LOVED it ~ unless it makes him sweat, it’s not hot enough. I served with cheese, black bean salsa and fresh watermelon.
Getting ready to start the smoker:
Now we’re smoking!
Spices for the rub:
Finally, after 5 hours, we have TACOS!
Not Your Ordinary Tacos
There is about 5 hours total smoking time with this recipe.
2 tbsps paprika
1 tbsp ground black pepper
1 tbsp salt
2 tsps oregano
2 tsps cumin
2 tsps garlic powder
2 lb. boneless shoulder chuck roast
1/4 c. tequila
1/4 c. beef stock
1 tbsp molasses
2 canned chipotle chilies, minced, plus 1 tbsp adobo sauce
Your favorite taco toppings
The night before you plan to smoke the meat, combine all dry rub ingredients, massage roast with the rub, place in a ziplock bag, and refrigerate overnight.
Bring smoker to about 225º to 250º.
Remove beef from refrigerator 45 minutes before smoking and let it sit at room temperature.
Transfer roast to smoker (I covered the grate with aluminum foil). Smoke the meat for 3 hours. Then place the meat on a sheet of heavy-duty aluminum foil with the sides pulled up. Combine the tequila, beef stock, molasses and chipotles and adobo sauce in a small bowl and pour over the roast, being careful not to let it seep out. Close foil tightly and smoke for and additional 2 hours or until the meat is falling apart and easy to shred.
Shred meat and toss with the liquid in the foil. Serve on tortillas with your favorite toppings.
Serves 4 to 6
Here’s what my little guy thought of the whole thing ~ boring!