Smoked Shredded Beef Tacos (Tender, Juicy & Packed with Flavor)
If you’re looking to change up taco night, this smoked shredded beef taco recipe is the way to go. Instead of browning ground beef in a skillet, we’re taking a chuck roast, seasoning it up with Burn Pit BBQ rub, and letting the smoker do the hard work. The result? Tender, juicy beef packed with deep smoky flavor that makes every bite worth it.
This recipe is perfect for a weekend cook or when you want to impress a crowd without spending all day over the grill. Once the roast hits that fall-apart stage, shred it up, load your tortillas, and let everyone build their own tacos. It’s simple, satisfying, and a great reminder that good BBQ doesn’t have to be complicated—it just takes a little patience and the right seasoning.
Smoked Shredded Beef Tacos Recipe
Ingredients
- 3–4 lb chuck roast
- 2 tbsp Burn Pit BBQ All Ration All-Purpose Rub (or your favorite Burn Pit BBQ rub)
- 1 tbsp olive oil
- 1 cup beef broth
- 1 small onion, sliced
- 4 cloves garlic, minced
- 1 jalapeño, sliced (optional)
- 2 tbsp lime juice
- Tortillas, for serving
- Taco toppings: diced onion, chopped cilantro, queso fresco, avocado, or your favorites
Instructions
1. Preheat Your Smoker or Grill
Set up your smoker or grill for indirect cooking at 250°F. Use a mild wood like oak or hickory for a balanced smoke flavor.
2. Prep the Roast
Trim excess fat from the chuck roast and lightly coat it with olive oil. Season generously on all sides with All Ration rub. Let it rest at room temperature for 20–30 minutes while your smoker comes to temp.
3. Smoke the Beef
Place the roast on the smoker and let it absorb that smoky flavor for about 3 hours, or until it develops a deep mahogany bark and reaches an internal temperature of around 160°F.
4. Add Braising Ingredients
Place the roast in a foil pan or cast iron dish. Add the beef broth, onion, garlic, and jalapeño. Cover tightly with foil. Return to the smoker and continue cooking until the beef is probe tender, around 200–205°F, usually another 2–3 hours.
5. Shred and Mix
Remove the roast from the smoker and let it rest for 30 minutes. Shred the beef with two forks and mix it back into the juices. Add lime juice and toss to combine.
6. Build Your Tacos
Warm your tortillas on the grill for a few seconds per side. Load them up with the smoked shredded beef and top with your favorite taco fixings.
Grilling Tips for Beginners
- Use a meat thermometer—don’t guess! The sweet spot for shreddable beef is around 203°F internal temp.
- If using a grill, set it up for indirect heat and add a smoker box or foil packet with wood chips for smoke flavor.
- Resting the meat after cooking is key—it lets the juices redistribute for tender, flavorful results.
Extra Flavor & Pairing Ideas
- Add a drizzle of Fire For Effect Sweet Heat Rub in the braising liquid for a spicy-sweet kick.
- Pair these tacos with smoked street corn or a cold Mexican-style beer for the perfect combo.
- For meal prep, use leftovers in burritos, quesadillas, or nachos.
FAQ
Q: Can I make this with a different cut of beef?
Yes! Brisket or beef short ribs also work well with this method.
Q: How do I store leftovers?
Store shredded beef in an airtight container with its juices in the fridge for up to 4 days or freeze for up to 3 months.
Q: Can I make this recipe spicier?
Absolutely—add more jalapeño or finish with a sprinkle of Shellback Southwest seasoning for some extra heat and smoke.
Call to Action
Ready to take taco night to the next level? Grab your favorite Burn Pit BBQ rubs and fire up the smoker. Tag us at @BurnPitBBQ with your smoked taco creations and show us how you grill to get away!