These smoked pulled beef tacos are loaded with tender beef and your favorite toppings, adding a smoky twist to taco night.
Who doesn't love tacos? From chorizo tacos to crispy chicken tacos to spicy shrimp tacos!
But what about combining two favorite cuisines? Mexican and BBQ! Well that's what you get with these pulled beef tacos.
Why This Recipe Works
- Simple - This recipe calls for already smoked pulled beef, but you can make specifically for tacos if you want. There are no injections or fancy tools for the pulled beef. Simply mix four ingredients for a spice mixture and liberally coat the beef. From there you let the smoker do the work. The key is patience. After that you shred and add to the tacos.
- Tender and juicy - Slow-smoking the beef results in tender and juicy meat that melts in your mouth.
- Unique twist - While pulled pork is a popular choice, using smoked pulled beef brings a unique twist to traditional tacos.
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Ingredient Notes
- Smoked pulled beef - I like to smoke chuck roast low and slow with a simple rub but you can also make in a slow cooker.
- BBQ sauce - Use your favorite BBQ sauce to toss with the pulled beef.
- Toppings and garnishes - Consider adding fresh toppings and garnishes to your tacos to enhance the flavors and textures. Common options include diced tomatoes, corn, onions, cilantro, avocado slices, shredded lettuce, cheddar cheese and a squeeze of lime juice.
- Tortillas - For these tacos, I'm a fan of flour tortillas. You can also use corn tortillas if you prefer.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
This recipe is pretty simple as you toss the smoked pulled beef with the BBQ sauce before adding to the tortillas with your favorite toppings.
FAQs
You are breaking down the tissue of the meat quickly so it shreds easily. No need to go expensive and get something like filet mignon or Kobe beef.
The best is chuck roast or brisket. The smoker will do its job in breaking down the beef so it melts in your mouth.
In general, it takes about 2 hours of cook time per lb to smoke beef at 225°F, so in theory an 4 lb chuck roast should take 8 hours.
However, every cut is meat is different. Some could be done in 5 hours or it could take as long as 14 hours.
Yes, you can achieve a similar result by using a charcoal or gas grill with indirect heat, or by slow-cooking the beef in the oven at a low temperature. You can also use a slow cooker or even an Instant Pot.
Absolutely! Pulled beef can be made in advance and stored in the refrigerator for a 3-4 days. Reheat it gently before serving to retain its juiciness and flavor.
Equipment
The type of equipment you use can have a big impact on the flavor of the recipe. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - My favorite as I love the simplicity and flavor.
- Charcoal grill - You can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - Whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use the right wood for smoking. Experiment with various wood chips or chunks to add distinct flavors to your pulled beef. Hickory, mesquite or oak are popular choices.
- This is one of those recipes where you cook to temperature, not time.
- Speaking of temperature, I recommend a good instant read probe thermometer so you can track throughout the smoking process.
- To reheat, place the beef that is in the freezer bag in a pot of simmering water (not boiling) for about 20 minutes. This lets the beef keep its juices.
- To make the flour tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
- Get creative with your toppings! Add fresh ingredients like diced tomatoes, onions, cilantro, corn shredded lettuce, sliced avocado, cheese and a squeeze of lime juice to brighten up the flavors.
Other Taco Recipes
If you’ve tried these smoked pulled beef tacos or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Pulled Beef Tacos
Ingredients
- 3 cups smoked pulled beef
- ⅓ cup BBQ sauce
- 1 cup cherry tomatoes, diced
- 1 cup corn, cooked
- ½ cup red onion, diced
- 2 cups sharp cheddar cheese, shredded
- 12 flour tortillas
- avocado, lime and cilantro for serving
Instructions
- Prepare the smoked pulled beef in the smoker. Once shredded, take 3 cups and toss in the BBQ sauce. Set aside.
- Add tortilla to small pan and cook for 30 seconds on each side over medium heat. Remove and set aside. Repeat as necessary.
- Add some of the beef to a tortilla before adding tomatoes, corn, onion and cheese. Top with any remaining desired toppings.
Notes
- Use the right wood for smoking. Experiment with various wood chips or chunks to add distinct flavors to your pulled beef. Hickory, mesquite or oak are popular choices.
- This is one of those recipes where you cook to temperature, not time.
- Speaking of temperature, I recommend a good instant read probe thermometer so you can track throughout the smoking process.
- To reheat, place the beef that is in the freezer bag in a pot of simmering water (not boiling) for about 20 minutes. This lets the beef keep its juices.
- To make the flour tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
- Get creative with your toppings! Add fresh ingredients like diced tomatoes, onions, cilantro, corn shredded lettuce, sliced avocado, cheese and a squeeze of lime juice to brighten up the flavors.
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