FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Smoked Beef for Tacos

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Beef Recipes
View previous topic :: View next topic  
Author Message
BBQBeast
Newbie


Joined: 03 Apr 2007
Posts: 37
Location: Rocky Mountains Colorado

PostPosted: Thu Apr 26 07 4:30 am    Post subject: Smoked Beef for Tacos Reply with quote

I was wondering if anyone had a good recipe for smoking some beef or pork for some shredded beef or pork tacos? I am also wondering what my best bet is for the cut of meat? Any help would be greatly appreciated! Got to cook for Grandpas 80th on Sunday....

Thanx
Chris
_________________
GOOD LIQUOR, GREAT COMPANY AND FINE FOOD
Back to top
View user's profile Send private message
Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Thu Apr 26 07 6:32 am    Post subject: Reply with quote

I like leftover Brisket tacos

I also like leftover pulled pork nachos.



Mike Lawry
Back to top
View user's profile Send private message
BBQBeast
Newbie


Joined: 03 Apr 2007
Posts: 37
Location: Rocky Mountains Colorado

PostPosted: Thu Apr 26 07 8:28 am    Post subject: Reply with quote

Yep! I am going to try some soft tacos with the brisket and I got a pork butt(my first one!) for the hard shelled tacos... Will post recipes and pic's Sunday evening so if you are interested check back then!

Chris
_________________
GOOD LIQUOR, GREAT COMPANY AND FINE FOOD
Back to top
View user's profile Send private message
allsmokenofire
BBQ All Star


Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Thu Apr 26 07 11:21 am    Post subject: Reply with quote

Chuck arm roasts work great for pulled/shredded beef and since they usually weigh between 3 and 4 lbs. don't take nearly as long as brisket. I season arm roasts w/ fajita seasoning, smoke at 250* until the internal temp hits 165*. Then I wrap them in foil and add a little beer, seal 'em up tight and continue to cook until they reach 200* internal. Let 'em rest for 30 mins or so and shred w/ 2 forks, mixing the juices from the foil in w/ the meat. Makes great soft tacos/burritos/chimichangas/enchiladas, etc. Wink
_________________
Mike
Team Enoserv
Back to top
View user's profile Send private message
skybob
BBQ Super Pro


Joined: 10 Apr 2006
Posts: 1533
Location: Wichita, KS

PostPosted: Thu Apr 26 07 10:37 pm    Post subject: Reply with quote

I just did a 4# chuck roast like Mike told about yesterday. Came out great!!
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Fri Apr 27 07 2:19 am    Post subject: Reply with quote

I like to do Flank steak, I've smoked it a couple of times, but I prefer to marinate it overnight in a lemon and lime with some chipotle pepper flakes and a tablespoon of Tabasco. In a Ziploc bag in the fridge, then I grill them over a medium hot grill, once rested I cut them on a bias cut at 45 degrees.
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Beef Recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group