Smoked and braised chuck roast for tacos
Cooked this for a party, so you can downsize the ingredients. Gonna just write what I did.
Used Lea & Perrins as a binder and covered 4 chuck roasts in Kinder’s the blend and Holy Voodoo from Meat Church and let them sit uncovered on a wire rack over a sheet tray in the fridge overnight.
Placed on my Pitboss on the smoke setting for an hour, then at 225 till they hit 165 internal.
Placed them in a tray with 2 cups beef broth and a cup of water. Added in sliced onion, 4 dried guajillo and 3 dried anjo chilis that were toasted and steeped in hot water (discard water), 2 cinnamon sticks, a few cloves, a metric ton of garlic cloves, juice of 1 orange and 1 1/2 limes and toss them in. A few bay leaves as well. Braised at 250 till they hit 210 internal then let them rest for about 3 hours in the oven.
Shredded them in separate pans, strained the liquid and ladled the liquid into the trays about halfway to hold until reheating.
by doctir