I saw this rib steak a week ago and couldn’t believe the marbling, so I had to have it. Too bad it was so thin (maybe half inch at most). Then, when I went to get corn to go along with it, I decided I wanted to make tacos, too. Just my luck, no flank steak, or anything like it at the commissary. So, plan B. I bought a chuck roast and decided to smoke it with carne asada seasoning to pull for taco meat. Yeah, on a work night. Great plan.
So I fired up some lump charcoal in about 1/3 of the SnS. Seasoned with some AP rub - salt, pepper and garlic. Well, all this beautiful fat rendered into the coals and caused so much flame up the meat over cooked. It was still delicious, but way overdone. Then I filled up the SnS with charcoal for the hot and fast cook to 205.
Weber Carne Asada rub on this chuck roast. 2 hours in at 350, it was150 and the bark was set. Covered with sliced onions and El Pato salsa de chili fresco, then double wrapped in foil. Moved all the good coals to one side, lit half a chimney and added. Cranked the heat up to 370-400 until it hit 206. Rested an hour in a faux Cambro and tried to pull it. Failed to pull! It was still too tough, even though the probe test was good. So...plan C. Chunked it up and put in the Instant Pot for 15 minutes with natural release. That did it. Made for delicious tacos!
Unfortunately, it was all done at 1 AM. Did I mention it was a work night? 6 AM came awfully early, but lunch was so good.
After eating a taco with fresh pico de gallo and homemade pickled red onions, my coworker said “I don’t know what you’re doing, but keep doing it! You’re doing it right. These tacos are awesome!”
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Topic: Steak and Chuck Roast for tacos (Read 502 times)
