Here is the rub I use for Mexican Shredded Beef (chuck roast). You can leave the salt out if dry brining. I rub on meat before smoking, and usually sprinkle a little more on after shredding. On chuck roast I wrap in foil after 4-5 hours, then cook to 204-207 IT at 275 pit temp and when that IT is hit, I turn down my smoker to 225ish and hold chuck roast over 200 IT for one hour. After resting, I shred and add a little more seasoning to taste, tossing shredded beef to mix in.
1 TB Kosher Salt
1 1/2 TB chili powder
1 tsp black pepper
1 tsp ground cumin
1/4 tsp ground chipotle pepper
1/2 tsp Garlic Powder
1/2 tsp Mexican (or regular) oregano
1/2 tsp cilantro
1 TB Kosher Salt
1 1/2 TB chili powder
1 tsp black pepper
1 tsp ground cumin
1/4 tsp ground chipotle pepper
1/2 tsp Garlic Powder
1/2 tsp Mexican (or regular) oregano
1/2 tsp cilantro
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