Mexican Shredded Beef

[Pat G]

USDA choice chuck roast was on sale for $1.99 a lb so I picked up a couple of them. I threw one in the freezer and made a Mexican beef recipe I had been wanting to try.

Great deal on this cut.


The rub ingredients.


Put some EVOO and the rub and refrigerated it overnight.


I cooked it on the 14,5 WSM with some mesquite.


When it hit 165 I pulled it and wrapped it in foil for the rest of the cook.


I pulled it off at 205 and let it rest in the foil for about 45 minutes.


Shredded and ready for some tacos this week.


I really like the Mexican seasoning on this. Really impressed, again, at how the WSM maintains it's temp's.

Thanks for looking.

 

[Angie H.]

That looks awesome Pat!

 

[Rich Dahl]

Great cook Pat, going to have to try that for sure. What our you plans for it?

 

[ChuckO]

Oh my that looks good. Now I want tacos

 

[Pat G]

Great cook Pat, going to have to try that for sure. What our you plans for it?

If I don't stop snacking on it there might not be any left. Seriously though, I was planning on making some nachos with some of it and tacos with the rest.

 

[TonyUK]

Looks like life is tough in Katy...........NOT!

Grate cook on that 14.5 Pat. Nice smoke ring going on too.

 

[Cliff Bartlett]

That looks really delicious Pat. Gorgeous color on that roast.

 

[Mark Barton]

Great looking beef. Just right for some tacos, or a shredded beef burrito!

 

[Bob Ivey]

Agree with Mark on some tacos or shredded beef burrito's. Another great cook in Katy, Tx.

 

[Michael C.]

great price on the choice cut of beef. Nice job using the 14.5 smoker, meat looks really good!!!

 

[Barb D]

Pat that looks so good and your idea of tacos and nachos spot on.

 

[Steve_Williams]

Looks great! Isn't 205 a bit high for the chuck roast?

 

[Pat G]

Looks great! Isn't 205 a bit high for the chuck roast?

Nope, that is when most people pull it.

 

[Bob Ivey]

A question then Pat, why wouldn't you probe for tender like brisket? I would think that with some pieces of meat, 205* might cause it to be overcooked.

Nope, that is when most people pull it.

 

[Ron G.]

MMMMmmmm.... Sort of like Tacos Al Pastor, ALA WSM

I might have to give this one a whirl

 

[Pat G]

A question then Pat, why wouldn't you probe for tender like brisket? I would think that with some pieces of meat, 205* might cause it to be overcooked.

Bob, I researched this quite a bit before the cook and I found that most pulled it at 205. When it reached 205 I did probe it to check and it was tender. So I guess I used both methods.

 

[BrianCal]

Looks amazing, would be pefect for some nachos and tacos on Saturday or Sunday watching some football

 

[Enrico Brandizzi]

Pat
That shredded meat looks tasty from here!

 

[GGross]

Pulled chuck beef is one of my favorites, looks great.

 

[Shane - glitchy]

Any chance you'd be willing to share the rub recipe? I'd love to try this and been looking for less traditional BBQ recipes. Did any of it actually last for nachos or tacos?