BBQ Beef Tacos

BBQ Beef Tacos
BBQ Beef Tacos

These BBQ beef tacos combine two of my favorites, barbecue and tacos, in one meal! I like to slow-smoke a well-marbled chuck roast for tender, melt-in-your-mouth pulled beef and top it all off with a creamy slaw, ripe tomatoes and a shot of my sweet and spicy Texas BBQ Sauce.



  • Taco Seasoning
  • 1/4 cup (75 g) kosher salt
  • 1/4 cup (30 g) chili powder
  • 2 teaspoons (5 g) smoked paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 (4-lb [1.8-g]) beef chuck roast
  • olive oil
  • 1 large onion, sliced
  • 1 cup (240 ml) low-sodium beef broth
  • 1 cup (240 ml) beer
  • 1/2 cup (120 ml) Texas BBQ Sauce (page 79), warmed, divided
  • Creamy White BBQ Slaw (page 159)
  • To Assemble
  • 12 flour tortillas warmed
  • 1 large tomato, seeded and diced
  • Hickory wood
  • Disposable aluminum half pan
  • Cooler bin large enough to accommodate the roast


  1. Prepare a smoker to cook at 250°F (120°C).

  2. Prepare the taco seasoning: In a medium-sized bowl, combine all the seasoning ingredients. Any leftovers may be stored in an airtight container for up to 6 months.

  3. Trim the chuck roast of any excess or loose fat, then rub all sides with a thin coat of olive oil. Season the roast with an even layer of the taco seasoning and let it sit at room temperature for 30 minutes to let the rub set up.

  4. Once the cooker reaches temperature, add the wood and place the chuck roast in the smoker. Cook for 3 hours, or until it reaches an internal temperature of 150°F (66°F).

  5. Spread the sliced onion on the bottom of a disposable aluminum half pan and top it with the chuck roast, beef broth and beer. Cover the pan with heavy-duty aluminum foil and place the pan in the smoker. Cook until the meat reaches an internal temperature of 200 to 205°F (93 to 96°C), 2 to 3 hours. Remove the pan from the smoker and open the foil to vent for 10 to 15 minutes. Strain the accumulated juices of their fat and refrigerate the jus for 2 to 3 hours, reserving the pan for later use.

  6. Place the chuck roast in 2 sheets of aluminum foil and then in a clean towel; place it in an empty, dry cooler bin to rest for 1 to 2 hours.

  7. When the roast has rested, transfer the reserved liquid to a medium-sized saucepan over medium heat and bring it to a simmer.

  8. Place the roast on a large cutting board. Using 2 forks, shred the meat, discarding any fat that did not render. Place the meat back in the pan it cooked in and combine it with 1⁄4 cup (60 ml) of the BBQ sauce and 1⁄4 cup (60 ml) of the reserved braising liquid to moisten the meat.

  9. Assemble the tortillas: Fill warmed flour tortillas with the shredded beef, slaw, diced tomatoes and a drizzle of BBQ sauce.


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