I have never done smoked pulled beef tacos and I was missing out. These were so tender juicy and best of all Smokey.
Length of time from start to finish: 5 hours 30 min
- 2.5lb chuck roast
- Salsa recipe
- 3 has avocados
- 5 tomatillos
- juice of 5 lemons
- 1/2 bunch cilantro
- 1/4 sweet onion
- 2 garlic cloves
- 2 serrano peppers
- Salt and pepper to taste
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
-Preheat your smoker to 275 degrees.
-Now, let’s slather the Chuck roast with mustard (mustard is optional, you can use oil or no binder at all) and then season it with your favorite bbq rub.
-Place it in the smoker and let it smoke until 175 degrees internal temperature. Once this happens place it in a foil pan and cover it with foil.
-Place back on the grill until the Chuck roast reaches an internal temperature of 205 and is very probe tender.
-Let it rest for 30 min before shredding it.
-While it’s cooking, let’s prep the salsa. In a blender add all ingredients, and blend until smooth and place in a bowl and add salt and pepper to taste.
-Cut your onions and cilantro to garnish the tacos. Now let’s assemble, add the meat to the tortilla, garnish with cilantro, onion and top with that fresh guacamole salsa.
I highly recommend a meat thermometer as it makes the cook a breeze. I use my meater made. You can use corn or flour tortillas.
Did you enjoy these pulled beef tacos? You’ll love my other beef recipes in the link below!