- Jul 26, 2009
- 14,315
- 73
So about a month ago I get a package in the mail from ChefRob. It was a batch of his rub. Not that I am not a trusting soul but having hung out with Rob a couple of times I decided it was smart to exercise some caution. I still have some contatcts at the DEA from my days doing their security so I took it over and asked them to run some tests just to be sure.
Well it passed their screening so I figure it is safe to use.
Here is a 2.5# chuckie all rubbed up with this smokey concoction which smells and tastes great.
Chopped up some onions and added some beef stock to a drip pan going under the chuckie
Here it is ready to go into the smoker after sitting in the rub overnite
Here we are about 1.5 hours into the smoke. The onions and the broth are getting a nice color. Pulled and double wrapped at 165 with a couple of tablespoons of the liquid. Pulled at 205 and rested at 100 in the smoker for about 1.5 hours
Pulled very easy with just a fork and ready for some tacos
Made some fresh pico
Tacos with some refrieds, cheese, pico and some tapatio for extra kick
The meat had a great flavor and I will be using it again now that the DEA has cleared it
Thanks Rob.
Well it passed their screening so I figure it is safe to use.
Here is a 2.5# chuckie all rubbed up with this smokey concoction which smells and tastes great.
Chopped up some onions and added some beef stock to a drip pan going under the chuckie
Here it is ready to go into the smoker after sitting in the rub overnite
Here we are about 1.5 hours into the smoke. The onions and the broth are getting a nice color. Pulled and double wrapped at 165 with a couple of tablespoons of the liquid. Pulled at 205 and rested at 100 in the smoker for about 1.5 hours
Pulled very easy with just a fork and ready for some tacos
Made some fresh pico
Tacos with some refrieds, cheese, pico and some tapatio for extra kick
The meat had a great flavor and I will be using it again now that the DEA has cleared it
Thanks Rob.
