Description

This smoked beef chuck roast is the ultimate taco filling smoky, tender, and seasoned to perfection with bold spices. Whether you’re hosting a backyard gathering or just want to elevate taco night, this recipe brings Texas flavor straight to your plate.

Ingredients

3–4 lb beef chuck roast

2 tbsp olive oil

1 tbsp kosher salt

1 tbsp black pepper

1 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tsp cayenne pepper (optional)

1 tbsp Worcestershire sauce

1/2 cup beef broth

Hardwood chunks for smoking (oak or hickory recommended)

Tortillas and toppings of choice (onion, cilantro, lime, salsa)

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Instructions

1. Preheat smoker to 250°F using oak or hickory wood.

2. Rub chuck roast with olive oil.

3. Mix all dry seasonings together and coat the roast evenly.

4. Place roast on smoker and smoke uncovered for 3 hours.

5. Spritz roast every hour with a mix of broth and Worcestershire.

6. After 3 hours, wrap in butcher paper or foil.

7. Continue smoking for 2–3 hours or until internal temp hits 200–205°F.

8. Let rest for 30–45 minutes in wrapped foil.

9. Shred roast using forks or meat claws.

10. Serve on tortillas with your favorite toppings.

Notes

You can use applewood for a sweeter flavor.

Leftovers make excellent burritos or nachos.

Wrap tightly to avoid drying out during final smoke phase.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner
Method: Smoking
Cuisine: Tex-Mex