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Chuck Roast Tacos (pics)

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weredaone
weredaone Posts: 53
in EggHead Forum

I had a 4 1/2 lb Chuck Roast and a free Sunday afternoon. I made a dry rub consisting of Cumin, Garlic powder, chili powder, black pepper, salt and a touch of Cayenne. Put it on the Egg at @275 with some pecan wood until temp reached 170. At that time put it into a tub with some garlic cloves, onions, red peppers and about half a dark beer.  Covered and back she went until temp reached 215.  Pulled and put back on the Egg for about 15-20 minutes uncovered at around 350 for the liquid to render down a little.

 Made a batch of Pico and served with some corn tortillas.

 Kids loved them and even I have to say they were pretty fantastic!! ( I am my own worse critic!)

Can't wait to try them again!!

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