Ingredients

Main

• 3-4 lb chuck roast, well-marbled
• 1 Tbsp kosher salt
• 1 tsp black pepper
• 1 Tbsp neutral oil (for rubbing)
• 1-1.5 cups beef broth

Chipotle Marinade / Rub

• 2-3 chipotles in adobo + 1 Tbsp adobo sauce
• 1 Tbsp chili crisp (chili in oil)
• 1 Tbsp chili powder
• 4 garlic cloves
• 1/2 onion, roughly chopped
• 2 Tbsp apple-cider vinegar (or lime juice)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup beef broth (to help blend)

Braising Add-Ins

• Remaining marinade
• 2-3 bay leaves
• Optional: 1/2 cup orange juice or 1 Tbsp brown sugar for balance

Instructions

Smoking & Braising

1. Make the marinade: Blend chipotles, chili crisp, chili powder, onion, garlic, vinegar, spices, and broth until smooth.
2. Marinate: Rub roast with salt and pepper, then coat in the chipotle mixture. Marinate 4 hrs or overnight (covered or uncovered in fridge).
3. Smoke: Preheat smoker to 225-250 F (oak, hickory, or cherry wood). Smoke roast uncovered about 3 hrs until internal temp 160 F and bark forms.
4. Braise: Move roast to a Dutch oven or foil pan. Add remaining marinade, broth, bay leaves, and optional orange juice. Cover tightly and continue cooking at 250-275 F until probe-tender (203-205 F), about 2-3 hrs.
5. Rest: Cool 30-45 min in its juices, then refrigerate overnight, sealed.

Next-Day Finishing

1. Reheat gently (275 F oven or stovetop, 45 min-1 hr).
2. Shred in the hot juices.
3. Season with lime juice and salt to taste.
4. Optional: Crisp portions on a skillet with a spoon of the fat for birria-style tacos.

Serving Ideas

• Warm tortillas + onion + cilantro + lime
• Over rice bowls with beans and roasted peppers
• Stuffed into quesadillas or burritos
• With broth reduced into consome for dipping

Storage

• Keeps 4 days refrigerated or 2 months frozen in its broth.
• Reheat covered with a splash of liquid