Tacos au bœuf fumé avec salsa à l'ananas
Last updated Jul 22, 2024
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Tacos au bœuf fumé avec salsa à l'ananas
Serves: 4
Total: 5.5H
Prep: 30M
Cook: 5H
5.0
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Préparation de la recette
Smoked Beef:
- 2-4 lb chuck roast
- Olive oil (as a binder)
- Your favorite BBQ rub
- 6 tbsp butter
- 1/4 cup BBQ sauce
- 1/3 cup pickle juice
Pineapple Corn Salsa:
- 1-2 cup pineapple, diced
- 1 cucumber, diced
- 2 ears sweet corn, kernels cut off the cob
- 1/4 cup red onion, finely chopped
- 1/2 cup cilantro, finely chopped
- 1 tbsp honey
- 1 lime, juiced
- 1/2 tsp salt
Description de l'étape
1
Preheat the smoker to 250°F (121°C). Season the chuck roast and cut into cubes. For best results, use the ThermoPro TP972 Twin TempSpike Plus 600-ft Wireless Meat Thermometer to track the internal cooking temperature by inserting the probes into the chuck roast.
2
Once the temperature reaches 160-180°F (71°C-82°C), remove from heat. Place the chuck roast into a cast iron skillet and add butter, BBQ sauce, and pickle juice. Cover with tin foil and return to the smoker. Cook until the internal temperature reaches 200°F-210°F (93°C-99°C). Remove from heat, and let rest for about 20-30 mins.
3
Prepare the pineapple salsa for tacos by preparing the ingredients and mixing them in a bowl. Shred the beef, and build the tacos. Garnish with crushed chive and onion potato chips.
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