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.
I like this one and here my cook thread.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.
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
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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
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@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.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?