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Smoked Pulled Beef Tacos

Difficulty: Easy
Print Recipe Pin Recipe
Total Time 5 hours
Course Appetizer
Cuisine Mexican
Servings 4

Ingredients
  

  • 2.5lb chuck roast 
  • 8 taco shells
  • 1 romaine heart of lettuce
  • 8 oz of cheese 

Pico De Gallo

  • 1 tomato 
  • 1 serrano pepper 
  • ¼ red onion 
  • 2 tbsp cilantro 
  • Juice of 1 lime 
  • Salt and pepper to taste 

Instructions
 

  • Start off by preheating your smoker to 250 degrees and season the chuck roast with salt, pepper and garlic powder.
  • Once seasoned, place in smoker until it reaches an internal of 175 degrees. Once that happens, wrap it in foil and place back on smoker for 2 additional hours.
  • After 2 hours, check and see how tender it is by poking it with a toothpick. When the toothpick goes in like butter, then it’s ready for resting and let it rest for 30 minutes.
  • Now, let’s make the pico de gallo. I added all ingredients to my food processor and blended until nice and chunky. Then, add salt and pepper to taste. Set aside and now shred up the meat.
  • Once shredded assemble the tacos! Add the shredded meat to the warm tortilla, pico next then lettuce and finally top of with a bit of cheese. 

Notes

I highly recommend a meat thermometer for this cook. 
Keyword beef taco, easy tacos, pulled beef taco, smoked beef taco
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