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Smoked Pulled Beef Tacos

Difficulty: Easy
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Total Time 5 hours
Servings: 4
Course: Appetizer
Cuisine: Mexican
Ingredients Method Notes

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 

Method
 

  1. Start off by preheating your smoker to 250 degrees and season the chuck roast with salt, pepper and garlic powder.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 

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