It's been too long since posting up here — so here you go, my latest creation. This is a blend of a few different recipes and the results have told me — it will kill. Stop messing with the recipe.
Grabbed a 4.5lb boneless chuck roast and salted it the day before. The day of, I slapped some fire resistant bands on to help keep it compact/uniform, dusted it liberally with garlic powder, cumin, black pepper, chipotle, paprika.
Then I threw in on the PBC with one chunk of mesquite, one chunk of post oak, and one more chunk of post oak an hour into the bbq. The PBC was running at about 320+ for the first 2 hours before settling into a nice 290-300 degrees. After 3 hours or 160-170 degrees internal (whichever comes first) I removed it from the bbq.
From here, I removed the bands and liberally brushed it with a homemade salsa leaving a puddle under it and wrapped tightly with foil and put back on the PBC (or oven at 290) until the internal temp hits 210. This occurred at about the 6th hour in. We weren't ready to eat yet so I threw it in the faux cambro for about an hour while making the pickled red onions and prepping the corn tortillas.
The meat came out awesome! A great blend of smoke, spice, and texture.
Loaded it up with cotija cheese, fresh cilantro, and pickled red onions. Some possible options - for more crunch add some thinly sliced radishes with a squeeze of lime juice over each taco.
Grabbed a 4.5lb boneless chuck roast and salted it the day before. The day of, I slapped some fire resistant bands on to help keep it compact/uniform, dusted it liberally with garlic powder, cumin, black pepper, chipotle, paprika.
Then I threw in on the PBC with one chunk of mesquite, one chunk of post oak, and one more chunk of post oak an hour into the bbq. The PBC was running at about 320+ for the first 2 hours before settling into a nice 290-300 degrees. After 3 hours or 160-170 degrees internal (whichever comes first) I removed it from the bbq.
From here, I removed the bands and liberally brushed it with a homemade salsa leaving a puddle under it and wrapped tightly with foil and put back on the PBC (or oven at 290) until the internal temp hits 210. This occurred at about the 6th hour in. We weren't ready to eat yet so I threw it in the faux cambro for about an hour while making the pickled red onions and prepping the corn tortillas.
The meat came out awesome! A great blend of smoke, spice, and texture.
Loaded it up with cotija cheese, fresh cilantro, and pickled red onions. Some possible options - for more crunch add some thinly sliced radishes with a squeeze of lime juice over each taco.
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