#getmyfatpantson
Today we are smoking up a chuck roast on the Old Country Gen 2 smoker to make some delicious tacos. This offset smoker held temps beautifully and used little wood to make this cook. I cooked this chuck roast at 275 starting with mesquite lump and finished off with splits of hickory.

Salt, Pepper, Garlic and Onion rub:
2 tbsp of course kosher salt
2 tbsp of course black pepper
1 tbsp garlic powder
1 tbsp onion powder

Spritz mixture:
1 cup of beef broth
1/4 cup of white distilled vinegar
remainder to 2 cups of water

Finishing the barbacoa
1/3 of a 3.5oz Achiote paste - Chef Merito’s Achiote paste - https://amzn.to/3SsVeev
2 tbsp of white distilled vinegar
1/4 cup of beef broth
Mix well and add to shredded beef.
Place back on for 5 - 10 minutes.

Future Video Chef Merito’s Chicken Seasoning - https://amzn.to/4bmlGPL

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0:00 Ingredients and Seasoning
2:30 Starting the smoker
3:08 Cooking the meat
7:02 Mixing the Barbacoa
9:49 Making Tacos