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Chuck Roast Barbacoa w/ homemade corn tortillas

DainW
DainW Posts: 159
in EggHead Forum
Started out with a 3lb chuck roast seasoned liberally with salt and pepper. Onto the egg for 3 hours at 250 with a couple chunks of post oak. Pulled after about 3 hours and wrapped in a foil pan with an adobo sauce made from dried chilis and roasted garlic. Took another 3.5 hours to loosen up. Shredded and served with homemade tortillas, salsa verde, pickled red onions, and queso fresco. 





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Comments

  • SciAggie
    SciAggie Posts: 6,481
    That’s how it’s done. Yum. I wish I had a plate of that. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • DainW
    DainW Posts: 159
    SciAggie said:
    That’s how it’s done. Yum. I wish I had a plate of that. 
    Thanks man. Think I had about 6 tacos lol. 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,605
    Top notch right there... bet that flavor was on point 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • dmchicago
    dmchicago Posts: 4,516
    Outstanding!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • keener75
    keener75 Posts: 397
    That looks really good!!
    St Marys, Ontario, Canada  LBGE
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  • loco_engr
    loco_engr Posts: 5,792
    heck of a great looking cook!
    Thanks for posting
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • dbCooper
    dbCooper Posts: 2,411
    Very nice.  Thanks for sharing.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Botch
    Botch Posts: 16,200
    Oh that looks tasty!  :triumph:  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • caliking
    caliking Posts: 18,877
    Outstanding!!

    Recipe(s) please :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • DainW
    DainW Posts: 159
    Okay so there is a cooking channel on YouTube I am following called Kitchen & Craft. Used his overnight fermentation pizza dough recipe with great success so figured I would try his Barbacoa. His recipe called for roasting the chuck roast in the oven covered with banana and avocado leaves after searing first. I didn’t want to source banana leaves so I adapted it for the egg. 

    Adobo sauce is as follows:
    -4 Guajillo Peppers
    -4 dried anchos
    -2 chili de arbols (called for dry chipotles but couldn’t find)
    -8 cloves of garlic
    -spice mixture of 1 tsp cumin, 1/2 tsp Mexican oregano, 1/4 tsp ground cinnamon, and a pinch of dried cloves
    -1/2 cup cider vinegar 
    -1 cup water 

    rather than searing and braising in the oven, I smoked the chuck until it reached about 160 IT and had the color I wanted, and then wrapped in a foil pan with the adobo sauce to braise. 

    Tortillas were as follows:

    -175 grams of masa harina
    -226 grams of warm water 
    -generous pinch of sea salt 


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  • Legume
    Legume Posts: 15,173
    I love this cook, I’ve done something similar a few times and I’ve always been vexed by how long it takes for that chuck to give up.  Always delivered late for dinner.  I may try instant pot next time for the foiled part.  I have done that as a save on partial chuck once before and it worked out ok, but it was panic vs planned.
    Love you bro!
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  • DainW
    DainW Posts: 159
    edited January 2021
    Yeah chuck roast is crazy to me. I would say even on this cook I could’ve let it go a little longer. There are several different sections on a chuck roast and they all loosen up at different times. Even yesterday I would say the outer 3rd could’ve gone another half hour or so, but everything else was fork tender and I was hungry so I called it lol. 
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