Smoked Pulled Beef Chuck Tacos

This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

If you're looking to up your taco game Smoked Beef Chuck Tacos are my favorite taco ever with tender shredded beef filling with a smokey red sauce.

It takes the standard Mexican Restaurant shredded beef to a whole new level of deliciousness with the heavily smoked chuck roast. 

The tender smoked shredded beef chuck roast with its smokey sauce doesn't have to be used just for tacos. We used the leftovers to make shredded beef nachos that were to die for and it would make the most amazing enchiladas or burritos. The possibilities are endless.

We served the shredded beef on flour soft taco shells but corn would be equally amazing. We also made a taco topping bar with the options of Habanero Pineapple Blueberry Salsa, Pico De Gallo, chopped tomatoes, chopped avocado or guacamole, shredded cheese, sour cream, and chopped cilantro. We really loved the way the pineapple salsa went with the smokey beef but the savory options are equally loved. 

Smoked Beef Tacos start out with a 4 pound Certified Angus Beef ® brand Boneless Chuck Roast. It's the perfect cut of beef for the long slow smoke and then simmered in the sauce to make fork tender shredded beef. 

I purchased my roast from QFC but you can use the Store Locator to find a store near you. Certified Angus Beef ® brand is extremely picky about the grade of their beef. It's goes through a rigorous Grading Process to earn the brand label. Making it the reason we prefer their beef.

Mix together:

• 2 teaspoons Chili Powder
• 2 teaspoons Salt
• 1 teaspoon Granulated Garlic
• 1 teaspoon Oregano 
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin

Rub all over with spice rub. Smoke at about 180° for 3 hours.

Colt used Hickory Wood Chunks that had been soaked in water for an hour for the smoke.

He used our charcoal grill to smoke meat using off set heat with an even indirect heat. He placed a disposable aluminum pan filled with water in the bottom of the barbecue with the charcoal placed on either side then covered with the wet wood chunks. The dampers on the bottom and top of the barbecue are used to maintain the temperature. 

He then replaced the grilling grate and placed the chuck roast in the center of the grill.

He added additional wood chunks as needed for smoke and added some more charcoal about half way through using long tongs.

If you're using a different smoking method follow the instructions for your grill. 

Then in a disposable aluminum pan the Red Sauce is made by adding:

• 1 medium Diced Onion
• 1/2 cup Chili Powder
• 2 tablespoons Masa Corn Flour
• 1 tablespoon Ground Cumin 
• 2 teaspoons Oregano 
• 1 1/2 teaspoons Salt
• 15 ounce Tomato Sauce

Slowly pour in 4 cups Hot Water while whisking, until smooth.

Tip:If you like a spicy red sauce you can throw in 1-2 Adobo Chili Peppers and a tablespoon of adobo sauce. 

Add the smoked beef chuck roast. Coat roast in sauce and cover with aluminum foil. 

Increase grill temperature to about 275°- 300° using the same method for the coals if using adding additional if needed.

Bake for an additional 3 hours. Carefully uncover roast about half way through and flip roast over. Recover with foil. 

Cook until beef is fork tender and easily shreds with fork.

Shred Beef using 2 forks and cover with sauce.

Serve Smoked Beef Chuck Tacos with desired condiments. 

A few of our favorite Side Dish Recipes to go with tacos are:

• Cilantro Lime Rice
• Restaurant Style Mexican Rice
• Refried Black Beans

Pulled Beef, Shredded Beef, Tacos, Pulled Beef Tacos, Smoked Beef Chuck Tacos, Mexican, Cinco De Mayo, Red Sauce, Smokey Red Sauce, Recipe

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Mexican

Smoked Beef Chuck Tacos

Tender Smoked Pulled Beef Tacos using chuck roast from Serena Bakes Simply From Scratch.2019-08-08

Yield: 10-12

Author: Serena Bakes Simply From Scratch

Smoked Beef Chuck Tacos

Tender Smoked Pulled Beef Tacos using chuck roast from Serena Bakes Simply From Scratch.

prep time: 25 Mcook time: 6 hourtotal time: 6 H & 25 M

ingredients:

Smoked Beef Chuck

• Hickory Wood Chunks
• 4 pound Certified Angus Beef ® brand Boneless Chuck Roast
• 2 teaspoons Chili Powder
• 2 teaspoons Salt
• 1 teaspoon Granulated Garlic
• 1 teaspoon Oregano
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin

Red Sauce

• 1 medium Diced Onion
• 1/2 cup Chili Powder
• 2 tablespoons Masa Corn Flour
• 1 tablespoon Ground Cumin
• 2 teaspoons Oregano
• 1 1/2 teaspoons Salt
• 15 ounce Tomato Sauce
• 4 cups Hot Water

instructions:

How to cook Smoked Beef Chuck Tacos

Smoked Beef Chuck

1. Soak Hickory Wood Chunks for at least an hour.
2. Mix all seasoning and rub into chuck roast.
3. Smoke at 180° for 3 hours using off set heat.
4. Add additional wood chunks as needed.

Red Sauce

1. In a disposable aluminum pan add ingredients for red sauce. Slowly whisk in the hot water until smooth.
2. Add smoked roast to pan and coat with sauce. Cover with aluminum foil.
3. Increase barbecue heat to 275°-300°.
4. Cook an additional 3 hours basting or turning roast over mid way through.
5. Smoked Beef Chuck is done when it shreds easily with a fork.
6. Use to forks two forks to pull beef and coat with sauce.
7. Serve with desired condiments.

Calories
589.25

Fat (grams)
37.14

Sat. Fat (grams)
16.19

Carbs (grams)
17.86

Fiber (grams)
4.55

Net carbs
13.31

Sugar (grams)
2.74

Protein (grams)
48.18

Sodium (milligrams)
1170.61

Cholesterol (grams)
155.90

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2019/08/smoked-beef-chuck-tacos.html

© 2019 Serena Bakes Simply From Scratch

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