Sonoran BBQ

Instructions

1. 1

   Make the Sonoran Rub

   Combine ancho chile powder, cumin, smoked paprika, garlic powder, onion powder, Mexican oregano, salt, black pepper, and cayenne in a bowl. Mix well to create the aromatic Southwestern rub.

2. 2

   Prepare the Beef

   Trim excess fat from the beef, leaving about 1/4 inch fat cap. Coat with olive oil, then apply the Sonoran rub generously on all sides. Let rest at room temperature for 1 hour or refrigerate overnight.

3. 3

   Prepare the Smoker

   Set up your smoker for indirect cooking at 250-275°F. Add mesquite wood chunks - mesquite burns hot and produces intense smoke, so use sparingly. This is the authentic Sonoran flavor.

4. 4

   Smoke the Beef

   Place the beef fat-side up on the smoker. Maintain temperature and add mesquite as needed. Smoke for 4-5 hours, or until internal temperature reaches 195-205°F for pulled texture, or 135°F for sliced.

5. 5

   Roast the Green Chiles

   While the beef smokes, char the green chiles directly over a gas flame or under the broiler until blackened on all sides. Place in a covered bowl to steam for 15 minutes, then peel, seed, and chop.

6. 6

   Make Chile Topping

   Combine the roasted, chopped chiles with minced garlic, lime juice, and salt. The smoky, spicy chiles are the perfect complement to the mesquite-smoked beef.

7. 7

   Rest the Beef

   Remove beef from the smoker and wrap loosely in foil. Let rest for 20-30 minutes. This allows the juices to redistribute throughout the meat for maximum tenderness.

8. 8

   Slice or Shred

   For sliced beef, cut against the grain into thin slices. For tacos and burritos, shred the meat using two forks. The mesquite smoke ring should be visible as a pink layer beneath the bark.

9. 9

   Serve Sonoran Style

   Pile the smoky beef on warm flour tortillas and top with roasted green chiles. Add pico de gallo, guacamole, cotija cheese, and fresh cilantro. Serve with lime wedges on the side.