Cube up a well marble chuck roast into 6 large cubes.
Use Hot Sauce as a binder, then seasoning it up with a salt, pepper, garlic blend, and your favorite bbq rub.
Place them on a wire rack then place it on the smoker at 275 for 3 hours.
Once the bark is set, remove them and place them in a foil pan with 4 tablespoons of butter, 1 cup cherry cola and BBQ Sauce
Cover and foil then place back on the smoker for another couple hours
Assemble the homemade ranch by combining all of the ingredients in a bowl and mixing thoroughly.
Assemble Corn Salad in a medium size bowl. Mix thoroughly then refrigerate until it’s time to serve.
Once the beef reaches an internal temperature of 205° F and is fall apart tender. Remove it from the smoker then shred it up.
Assemble the tacos on a toasted corn tortilla with melted Oaxaca cheese, bbq beef, corn salad then top with ranch
