Smoked Beef Tacos

These smoked beef tacos feature tender, slow-smoked beef packed with deep, rich flavor, served in warm tortillas with fresh toppings. A perfect blend of smoky, savory meat and vibrant ingredients for an unforgettable taco experience.

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Course: Dinner

Cuisine: Mexican

Prep Time: 20

Cook Time: 7

Total Time: 7 20

Servings: servings

Calories: 520kcal

Author: Chloe White

Cost: $8

Equipment

smoker
meat thermometer
knife and cutting board
Mixing bowls
tongs

Ingredients

3 lbs beef chuck roast
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 tbsp yellow mustard or oil
1/2 cup beef broth
12 corn or flour tortillas
1/2 cup fresh cilantro, chopped
1/2 cup white onion, diced
1 lime, cut into wedges
1/2 cup cotija cheese (optional)
1/2 cup salsa (roja or verde)

Instructions

Remove beef from refrigerator and let sit at room temperature for 1–2 hours.
Trim excess fat, leaving a thin layer for flavor.
Coat beef with mustard or oil, then apply seasoning evenly on all sides.
Let seasoned beef rest for 30 minutes before smoking.
Preheat smoker to 225°F using preferred wood.
Place beef in smoker and cook for about 4 hours until internal temperature reaches 165°F.
Wrap beef in foil or butcher paper with beef broth.
Continue cooking until internal temperature reaches 200–205°F.
Rest wrapped beef for at least 1 hour.
Shred beef and serve in warm tortillas with toppings.

Notes

Use chuck roast for best results if you're a beginner. Maintain smoker temperature at 225°F for even cooking. Always rest meat at least 1 hour before shredding. Leftovers store well up to 4 days or freeze up to 3 months.

Nutrition