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Smoked chuck tacos

Fluffyb
Fluffyb Posts: 1,815
edited November -1 in EggHead Forum
Last weekend I picked up a nice looking chuck roast. Decided to slow smoke it with a Southwest rub and make soft tacos. It came out so delicious, tender, smokey with some spice.

The roast & rub.
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Makings for tomatillo salsa.
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On the egg stablized at 275. Put on some of the salsa makings to soften.
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After 5 hours, I covered it in foil and threw on fresh corn in the husk.
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Off the egg about an hour later and shredded.
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Plated with avocado and tomato, tomatillo salsa and corn. Soooooo good!
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