Pulled Beef Tacos

I’m currently on this huge Mexican food kick that has me cooking Tacos or Fajitas at least 3 times a week. My wife is very supportive given the fact I’m experimenting with so many new dishes. The following recipe is one that I have been perfecting and think I have it right. 

The best cut of beef, in my opinion, is Blade Roast or commonly known as Bolar Blade. The reason this cut is so good is for one it's cheap and two it lends itself to the slow cooking process given its connective tissue content. 
To prep the beef I take off any silver skin but unlike most prep work on meat I leave the fat cap on - this tends to crisp up really well and adds a nice crunch texture to the Taco. Once the silver skin is taken off I rub the meat down with a hot sauce - personally I love heat so adjust accordingly (mustard can also be used). Next, the rub is applied I use Flaming Coals Bovine Espresso because it’s a great base for flavour and adds a nice depth to the beef. 

I generally run the smoker at about 250f-300f for this and it will take roughly 4-6hrs for a 1.5-3kg piece. My wood preference is oak or mesquite. 


About 2.5 hours in I will check the internal temp (140f) and make sure the bark has set. If this is done I wrap in foil with butter and more hot sauce. To tell when the meat is ready to take off like any other meats that are slow-cooked or smoked we probe for tenderness. If we need to take an internal temp its roughly in the 209f range. 

My preferred additives to this dish are Black Beans, Salsa, Guacamole, hot sauce and of course a corn or wheat tortilla.

 

 

Cameron Davidson   By: Cameron Davidson