Chuck Roast Tacos
Chuck Roast Tacos on the Big Green Egg
These tacos were easy to make and really tasty! We used our Big Green Egg for this one but you could do this recipe on any smoker you have. This would be great for parties or tailgating with your friends as well!
We hope you enjoy!
1 3-4 LB Chuck Roast
1/2 Cup of Fajita Seasoning
1 Cup of Beef Broth
1 Cup of BGE Mop Sauce
2 Cups of Coleslaw Mix
1/2 Cup of Chimichurri Sauce
You can tell by the small list of ingredients this recipe will be simple. We recommend getting your chuck roast out of the refrigerator at least a half hour prior to cooking.
I seasoned ours up with a fajita seasoning from Meat Church.
Season the meat liberally due to its size.
I started my egg up and used 3 chunks of apple wood for smoke.
I used the plate setter for indirect cooking. I was aiming for a 275 – 300 degree temperature.
Once at optimal temp I placed the meat in the center of the egg and smoked for 2 hours. I did check it several times for color during the cook.
After 2 hours I removed the roast from the egg and placed it in an aluminum half pan. I put the BGE Mop sauce on Top and added 1 Cup of the beef broth to the pan. I then covered the pan with foil and placed back on the egg for two hours or until falling apart.
While the roast was back on the egg, I mixed the slaw and chimichurri together for the topping on our tacos.
Once the meat was falling apart we removed from the egg and left it rest.
We then shredded the meat, we placed the meat on a tortilla topped with the slaw and enjoyed!
Get you some!
Don't forget to Subscribe to our YouTube Channel for more Videos!
Check us out on the Socials: