A smoked beef chuck roast is shredded and finished on a pellet grill for these easy, flavorful Smoked Shredded Beef Tacos — a simple, delicious taco everyone will love.
Pellet Grill Smoked Shredded Beef Tacos
I’ll take any excuse for tacos. These smoked shredded beef tacos start with a beef chuck roast rubbed, smoked low and slow, then braised until tender and shredded. The result is smoky, juicy meat that makes terrific tacos when piled into warm corn tortillas and finished with bright, crunchy toppings.
If you enjoy different taco styles, this smoked shredded beef is versatile and pairs well with simple toppings like chopped onion and cilantro, or bolder choices such as pickled onions, crumbled cheese, and hot sauce. The method is straightforward: rub, smoke, braise, shred, and serve.
Check out more Traeger and pellet grill recipes in my collection.
Recipe Shopping List
Quick overview of what you’ll need. Check the full recipe card below for exact amounts and details.
- Beef chuck roast (about 3 lbs)
- Chipotle garlic rub (or your favorite Mexican-style rub)
- Beer (for braising)
- Jarred Hatch chilies
- Jalapeño-style salsa (El Pato or similar)
- Corn tortillas
- Desired taco toppings: lettuce, tomato, diced onion, cilantro, hot sauce, cheese, etc.
Note: If you don’t have a specific chipotle garlic rub, substitute a mix of garlic powder, chipotle powder, salt, pepper, celery salt, and a touch of brown sugar, or use taco seasoning.
More Traeger beef recipes and South-of-the-Border inspired ideas are available in my recipe collection.
How To Make This Recipe
Here’s a concise step-by-step summary of the process. Use the recipe card below for precise times and ingredient amounts.
- Rub the roast: Generously cover all surfaces of the chuck roast with the rub. If the roast is very dry and the rub won’t stick, spread a thin layer of mustard as a binder; otherwise a dry roast usually holds the seasoning fine.
- Smoke the roast: Smoke at 200°F on a pellet grill or smoker for about 3–4 hours to develop smoke flavor and color.
- Braise until tender: Transfer the smoked roast to a Dutch oven and add beer, Hatch chilies, and salsa. Braise in the oven, on the stovetop, or on the grill for another 3–4 hours until the meat is fork-tender and easy to shred.
- Shred and serve: Shred the beef with forks, discard any unappealing bits, warm tortillas, assemble tacos, and top as you like.
Can we talk about these taco plates?
Those taco plates that prop tortillas upright are one of those simple, brilliant ideas that make serving tacos easier and neater. They’re great for parties or family dinners when you want to plate several tacos at once without the mess.
I ordered a set to keep on hand for taco nights — they make filling and serving a breeze.
Recipe FAQ
Yes. If you don’t have a smoker or pellet grill, sear the seasoned roast on all sides in a heavy pot, then braise in the oven or on the stovetop with the beer, chilies, and salsa until fork-tender. The braising step is the most important part for tenderness and flavor; the smoking step adds extra depth but isn’t required.
Store shredded beef in an airtight container in the refrigerator for 3–4 days. For longer storage, vacuum seal or freeze portions for several months.
Reheat gently in the microwave, on the stovetop over low heat, or in a sous vide bath to avoid drying the meat. Add a splash of broth, salsa, or sauce when reheating to keep the meat moist.
Try other taco variations like grilled al pastor, shredded chicken, or smoked chicken tacos for different flavors.
More Taco Recipes
- Grilled Al Pastor Tacos with Pork Tenderloin
- Instant Pot Shredded Chicken Tacos
- Grilled Shredded Pork Tacos
- Chicken Taco Soup
- Smoked Shredded Rump Roast Tacos
- Taco Pizza
- Smoked Chicken Tacos
Pin this recipe for later and make it on your next taco night.
Smoked Shredded Beef Tacos
Smoked beef chuck roast is braised, shredded, and stuffed into warm corn tortillas for an easy, crowd-pleasing taco.
Ingredients
- 3 pounds beef chuck roast
- 4 tablespoons chipotle garlic rub (or substitute)
- 1 bottle beer
- 16 ounces jarred Hatch chilies
- 1 (7.75 oz) can jalapeño-style salsa
- Corn tortillas, warmed
- Assorted toppings: diced onion, cilantro, lettuce, tomato, hot sauce, cheese
Instructions
- Coat the roast evenly with the rub, pressing it into all surfaces.
- Place the roast in your pellet grill or smoker preheated to 200°F and smoke for about 3–4 hours to develop smoke flavor and a good crust.
- Transfer the smoked roast to a Dutch oven. Add the beer, Hatch chilies, and salsa. Cover and braise in a 300°F oven, on the stovetop over low heat, or on your grill for 3–4 hours, or until the meat is fork-tender and easily shredded. An Instant Pot can also be used on a braise/slow setting if desired.
- Remove the roast, shred with two forks, and discard any excess fat or gristle.
- Heat corn tortillas in a skillet with a little oil or on a griddle, then fill with shredded beef and your favorite toppings.
Notes
If you don’t have chipotle garlic rub, a homemade blend of garlic powder, chipotle powder, salt, pepper, celery salt, and brown sugar works well. Any Mexican-style or taco rub is a suitable substitute.
Nutrition Information (estimate)
Yield: 12 | Serving Size: 1
Calories: 317 • Total Fat: 18g • Saturated Fat: 7g • Cholesterol: 94mg • Sodium: 117mg • Carbohydrates: 9g • Fiber: 2g • Sugar: 4g • Protein: 30g
Nutrition data provided here is only an estimate.