Smoked and Shredded Beef Tacos
I love Chipotle, but after trying these shredded beef tacos, I'll never buy beef tacos at Chipotle again.
They were easy to make, and the layers of flavor were out of this world delicious!
Ingredients
- 2 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp salt
- 1 tbsp pepper
- ½ tbsp cumin
- ¼ tsp cayenne spicy or chipotle powder (not so spicy)
- 3 lbs Chuck Roast
- ½ cup beef broth
- 2 tbsp olive oil
Instructions
- In a small bowl combine all of your dry rub ingredients
- Rub the chuck roast with olive oil and then generously apply the rub to the entire surface area of the meat
- After applying the rub to the chuck roast get your smoker set up to cook at 225 degrees.
- When the smoker gets up to temp place the chuck roast directly on the grill grates, and let it cook until the internal temperature is 165 degrees.
- When the chuck roast's internal temp hits 165, remove from the smoker and place in a small disposable aluminum pan with a ½ cup of beef broth. Cover the pan tightly with aluminum foil.
- Increase the heat in your smoker to 250 degrees and place the pan with the chuck roast inside. Let the chuck roast continue to cook until the internal temp hits 205 degrees.
- At 205 degrees remove the pan with the chuck roast from the smoker and place it in a high quality cooler to rest for at least one hour.
- After an hour of resting remove the pan, shred the beef using meat claws.
- Enjoy the shredded beef on your favorite corn or flour tortillas