Xander - Beef chuck roast
9 hours, 49 minutes
Xander is the biggest choice chuck roast I could find at Fred Meyer. Today, he'll be turning into barbacoa for some beefy street tacos.
I'm using KBB as the mail fuel source, as usual, and Kingsford mesquite chunks for smoke. I really do love mesquite, especially for beef... but, this is the same bag I've been using for a while.
Using Summer's carnitas rub and will be applying the serrano's, garlic, onion, and orange when I wrap it around 165 degrees.
Almost time to wrap…
Forgot to get a picture of the foil opened up… Anyway, it’s got a chopped onion, about 8 sliced serranos, about 3 tablespoons of minced garlic, and the juice of one orange.
Time to let it roll up to 200ish degrees.
Time to let it roll up to 200ish degrees.
Xander is resting while we get everything ready…
Ready to go! Plate update in a couple mins.
