Chuck roast, used Valentina salsa picante as a binder, used holy cow and freakin fiesta rubs. On the smoker at 275° with hickory pellets.
Smoked for 3 hours once I got a nice bark then it went into a foil pan with 4tbsp of beef tallow a cup of Dr. Pepper, and a cup of Traeger bbq sauce. Covered in foil and back in the smoker for about an hour until it was 204° internal.
Smoked 4 ears of corn then cut it off into a bowl with 1 diced red bell pepper 1/4 cup diced jalapeño 1/4 cup diced red onion 1 bunch fresh cilantro Juice from one lime 1 tsp lime zest 2 tablespoons mayo 1 teaspoon chili powder 1/2 a Cojita block
Then the sauce was 3/4 cup sour cream 1/2 cup mayo 1/4 cup beef broth 2 tbsp hot sauce 1 tbsp dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp salt 1/2 tsp pepper
Street taco tortillas on the blackstone and topped with shredded Oaxaca
Then assembled
by Beneficial_Bar282
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Looks amazing!