In a bowl or spice shaker, combine salt, cumin, paprika, granulated garlic, granulated onion, chipotle seasoning, crushed red pepper flakes.
Add guajillo peppers in 2 cups of boiling water and simmer until soft. Blend with a can of diced tomatoes, salt, lime, cilantro onion and garlic until smooth. Place in a container in the fridge.
Rub mustard in a thin later on to your chuck roast, then shake a liberal coating of your barbacoa rub onto your chuck.
Smoke at 225 F until internal temperature reaches 165F spritzing with water after the first 90 minutes, then every 45 minutes.
Remove, then rub with guajillo sauce and wrap tightly in tinfoil with a little more guajillo sauce. Place back in your pit and continue the cook until probes like butter. Internal temp will be around 200-210.
Shred, and mix in a little more of that guajillo sauce. Assemble your tacos and enjoy!
Find the full recipe at: https://dadwithapan.com/smoked-barbacoa-tacos-on-a-weber-kettle/