Smoking meat for mexican food

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ddog27

Sous Chef
Joined
Mar 16, 2005
Messages
544
Location
Queen Creek, AZ
My wife's family is having their Christmas party on Monday. They have a tradition of eating mexican food for their party. They make some great food! A few years ago I talked them into letting me smoke the meat that they use to make the mexican food and now everyone is hooked! :D

So right now my WSM is full with a 15 pound chuck roll and two 8 pound pork butts. It should be some good eating tomorrow!! :D :D
 
ddog27 said:
My wife's family is having their Christmas party on Monday. They have a tradition of eating mexican food for their party. They make some great food! A few years ago I talked them into letting me smoke the meat that they use to make the mexican food and now everyone is hooked! :D

So right now my WSM is full with a 15 pound chuck roll and two 8 pound pork butts. It should be some good eating tomorrow!! :D :D

How do you use/incorporate the smoked beef & pork? Do you use traditional BBQ rubs, or do you use other seasonings?
 
ddog, Agreed. I used an extra brisket for fajitas/tacos and the flaovor was great. I always felt like my pulled pork would be awesome in pork tamales too.

Gator
 
LOVE Mexican chow. I was in Mexico about 30 years ago eating every thing I could find from street vendors and hole in the wall places. My bud told me I was going to die, he still to this day has no clue on what he missed! Have a great time ddog. Sounds like a feast to me.
BTW, he was too stupid to eat a Tamale, was trying to eat it with the husk still on. :roll: :LOL:
 
Pigs On The Wing BBQ said:
My bud told me I was going to die, he still to this day has no clue on what he missed!
BTW, he was too stupid to eat a Tamale, was trying to eat it with the husk still on. :roll: :LOL:

The locals must have had a good laugh watching that train wreck.
 
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