These smoked and crispy beef tacos with shredded beef were SO much better than any tacos that we’ve gotten from a Mexican restaurant and the shredded Mexican beef was definitely an upgrade from regular ground beef taco meat!

We started with a Tajin hot sauce binder on the chuck roast, and then we seasoned the chuck roast with our homemade Texas rub with a few other Mexican spices. Next, we smoked it on the Weber Summit Charcoal Grill for about 3 hours at 250 /300 degrees, and then we transferred it to a dutch oven with sliced onions, beef stock, juice from a can of jalapeños, and garlic. Then, we covered it and baked for about 2.53 hours at 350 degrees, and added the rest of the beef stock to deglaze the dutch oven. This shredded Mexican chuck roast was absolutely perfect, and I highly recommend frying your corn tortillas on the griddle or in a skillet for the best smoked chuck roast tacos, too! Enjoy!
@GrillwithWeber #tacos #smokedbeef #pulledbeef #webergrill
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