Smoked Chuck Tacos

By Ben · cooked up in Sprig

Mesquite smoke and cumin-heavy spice rub transform a tough chuck roast into something silky and rich after hours in the smoker. The meat pulls apart in glossy shreds that soak up every bit of the smoky drippings, while pickled red onions cut through all that richness with sharp vinegar bite. These tacos feel like the kind of thing you'd plan a weekend around.

Ingredients

• 4 pounds beef chuck roast
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 2 tablespoons kosher salt
• 1 tablespoon brown sugar

• 1 large red onion, thinly sliced
• 1/2 cup white vinegar
• 1/4 cup water
• 2 tablespoons sugar
• 1 teaspoon salt

• 24 corn tortillas
• 2 cups salsa verde
• 1/2 cup fresh cilantro, chopped
• 2 limes, cut into wedges

Instructions

1. Combine all spice rub ingredients in a bowl and mix thoroughly. Pat the chuck roast dry with paper towels and generously coat all surfaces with the spice rub, pressing it into the meat. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
2. For pickled onions, combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil. Pour hot liquid over sliced onions in a bowl, stir, and let cool to room temperature. Refrigerate until ready to serve.
3. Set up smoker for indirect cooking at 225°F using mesquite wood chips or chunks. If using a gas grill, set up for indirect heat with a smoker box.

1. Remove roast from refrigerator 30 minutes before cooking to come to room temperature. Place roast fat-side up in the smoker and insert probe thermometer into thickest part of meat.
2. Smoke at 225°F for 6-8 hours, maintaining steady temperature and adding wood chips as needed, until internal temperature reaches 203°F and meat is probe-tender (probe slides in and out with no resistance).
3. Remove roast from smoker, wrap in foil, and let rest for 30 minutes. Reserve any accumulated juices.

1. Using two forks or your hands, pull the chuck roast into bite-sized shreds, discarding any large pieces of fat. Mix shredded meat with reserved juices to keep moist.
2. Char tortillas directly over gas flame or in a dry cast iron pan until lightly blackened in spots. Keep warm in a towel.
3. Fill each tortilla with 2-3 ounces of pulled beef, top with pickled red onions, salsa verde, and chopped cilantro. Serve with lime wedges on the side.

Chef's tips

Nutrition (per serving, estimated)

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