I'm thinking about smoking a chuck roast on Saturday for about 4 hours to give it a touch of smoke and then cook it in a slow cooker on Sunday until it is fall apart tender.
I do not want a very strong smoke taste or a very hard bark.
I'm wanting to make shredded beef tacos where the beef is cooked in a birria style.
Has anyone smoked then slow cooked in a crock pot a hunk of beef before. If so any pointers would be greatly appreciated.
I do it a lot, if going in a crock pot I would guess you would take the smoked chuck all the way to finish temp and put it in the crock the last hour or so of the planned cook since the crock isn't gonna go to 203? But then again, if your normal recipe does yield fully shreddable meat, then I'd just smoke for 2-3 hours before moving it to the crock. If using an instantpot, which is what we do, I will smoke the chuck to about 180-190 then put it in. The bark will soften a lot but hold the smoke flavor (though diluted by the liquid in the instantpot).
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I cook my chili this way. Smoke the meat for 3 hours, give or take, then use it to cook the chili. It works out really well. I don’t see why it wouldn’t do same for tacos
I also do this frequently, fer both tacos, an chili...It works jus fine, cain't imagine ya'll have any problems doin same same, but, if so, please holler...lotsa Nice Folks here, what can hailp...
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