Last updated on December 9, 2020
Two of my absolute favorite styles of food are bbq and Tex-Mex. I’m fired up about today’s recipe since it is a mix of both. The primary ingredient here is chuck roast. Over my years of cooking and q’ing I have shamefully overlooked this cut of beef. If I’ve been smoking meats, it has largely been brisket, ribs and chicken.
Not anymore.
The previously ignored chuck steak is now a mainstay in my culinary toolbox. It is inexpensive, relatively lean and easy to come by. To streamline the process I’m using a couple of my favorite marinades and spice blends. Use the ones that you like.
I’ll say this, make more than you think you need. Make tacos, enchiladas, tamales… whatever you want! It’s great in this Smoky Beef Enchilada Bake This stuff is rediculous in eggs for breakfast or would make a super sloppy joe style standwich with a killer TexMex kick! Get creative and get cooking!!
Smoked TexMex Chuck Steak
Equipment
- Smoker
- Fat Separator
Ingredients
- 5 lb Chuck Roast Trimmed and Cubed
- 2 tbsp Chili Seasoning Penzey's Chili 3000
- 1 tbsp Fajita Seasoning Fiesta Fajita Seasoning
- 1.5 cups Barbacoa Marinade
- 1.5 cups Beef Stock
- 1 Yellow Onion Medium Sliced
- 1 Poblano Stemmed, Sliced, and Sliced
- 2-3 Jalapeno Stemmed, Sliced, and Seeded (optional)
- 1 Chipotle Chili Plus 2tbsp of the sauce from the can
Instructions
- Preheat your smoker to 250
- Trim the chuck steak(s). You want to remove any hard fat, silver skin,basically anything that ain’t good eats.
- Cut the roast/steak(s) into 1-1/2 to 2 inch cubes and place in a large bowl. Uniformity is always good, but it’s not critical. Be sure to cut around any gristle or hard internal fat.
- Drizzle the cubed chuck with EVOO and season liberally with the chili seasoning and fajita seasoning. Mix to ensure even coating.
- Smoke for 2-3 hours, flipping halfway. I put them on a cooling rack on the smoker for easy transfer.
- Half the onion, remove the paper and slice 1/4 inch widths
- Remove the stem and seeds from the poblano, cut halfwise and medium slice
- Cut the stem from the jalapeños, cut in half length wise and slice. You can remove the seeds if you want but we like it spicy ‘round here.
- Mince the chipotle
- Combine the onion, poblano, jalapenos, chipotle, chili sauce and beef stock in a large foil pan and stir to combine.
- Once the meat has smoked for 2-3 hours, transfer the meat to the foil pan with the sauce/pepper mixture, stir, and cover tightly with foil.
- Cook the covered foil mix o’ meat and sauce for 2-3hrs at 275 degrees. This can be done in the oven or on your grill. I use the oven because we won’t be adding any more smoke flavor at this point anyway.
- After two hours, check the meat for texture. If it is tender and comes apart with a fork it’s done. If not, check every 30 minutes until it is done.
- Transfer the meat, peppers and onion to a large bowl and pour the liquid into a fat separator.
- Shred the meat and pour the saucy goodness into the meat, stir to combine.
