Having a Taco Tuesday potluck next week and thinking about doing Carne Deshebrada (shredded beef). Figured smoking a chuck roast for it and wondering if anybody had some recipes, tips, suggestions, etc.
Carne Deshebrada
- Thread starter frognot
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KevinJ
somebody shut me the fark up.
I like this one and here my cook thread.
I started with 7lbs of Chuck Roast so adjust accordingly.
8 cloves of garlic minced
3 chipotles in adobo sauce, finely chopped (if you like more heat add more or less add less)
1 red onion chopped
1/2 cup of lime juice
2 cups of beef broth
4 table spoons of apple cider vinegar
6 bay leaves
2 table spoons of cumin
2 table spoons of oregano
2 teaspoons of kosher salt
2 teaspoons of course black pepper
1/2 teaspoon of ground cloves
__________________
pjtexas1
somebody shut me the fark up.
My advice? Don't fark it up!
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InThePitBBQ
is Blowin Smoke!
Can't miss with this recipe, check out his cook thread and happy eating that is incredible!
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I smoke my chucks till about 160 then put in a pan with onions, peppers, garlic and beer I raise the chuck with rolled up aluminum foil and then cover with foil Raise temp of gill put it back on and cook till tender and I can shred it This is done I put it back on the grill to cook off some liquid I always like it
I just took your cook thread and made it into a BBQ recipe for my Google Drive for later eatin! Thanks, super awesome!
About how long did you leave your beef uncovered to cook down at the end though?
KevinJ
somebody shut me the fark up.
@350 about an hour but start checking at 30min, I like to give it a stir at 30min in and it depends on how much liquid you want to reduce.
Doing this cook tomorrow with a Pork Butt, just switching out the beef stock, Pork turns out just as good.
allthesmoke
Wandering around with a bag of matchlight, looking for a match.
Sounds awesome, please update and let us know how it turned out. We're having a potluck lunch in a few weeks and it is 'Hispanic Food' themed, so this is a possibility.
