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Smoked Shredded Beef Tacos

A smoked beef roast gets shredded and transformed on the Traeger for these easy and delicious Traeger Smoked Shredded Beef Tacos!

Pellet Grill Smoked Shredded Beef Tacos

Anytime there’s an opportunity for more tacos, I’m here for it. Whether we’re talking classic ground beef tacos or something like these Birria tacos, our fish tacos, blackened shrimp tacos, or our shredded chicken tacos, we’ve got them all.

If you’ve been around our taco block, you may have even seen and/or made these Tequila-Lime Shredded Beef Tacos. They come with homemade puffy taco shells, even. We didn’t go quite that far with this version, but the smoked beef is very similar between the two.

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Pulled Beef Taco shopping list

This is just the overview so you can eyeball what’s in your pantry, fridge, and freezer. When you are shopping and cooking make sure to read the ingredients in the recipe card below for the full ingredients (including amounts).

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  • Beef chuck roast
  • Chipotle Garlic Rub*
  • Beer
  • Jarred Hatch chilies
  • El Pato Jalapeno salsa (or your favorite salsa)
  • Corn tortillas
  • Toppings as desired

* You can substitute your favorite Mexican-inspired rub for this if you don’t have it! Even taco seasoning would work. 😉

More Traeger Beef Recipes here!

How to make bbq shredded beef tacos

If you’re wondering what you’re getting yourself into, I’m giving you the quick rundown on the steps to making this dish. Make sure to use the full instructions in the recipe card at the bottom of the post.


Rub it

Get all the nooks are crannies and really make sure to cover all of the surfaces of the roast. If your roast is damp, you shouldn’t need a binder. If it is dry and the rub isn’t sticking you can use a coating of mustard to make it stick.


Smoke it

Smoke the chuck roast at 200° for 3-4 hours.


Braise it

Put the smoked roast in a Dutch Oven with the beer, chiles, and salsa. Braise until it is easily shreddable, typically about 3-4 hours.


Eat it

Shred the beef, stuff into warmed tortillas, fill with all of your favorite taco toppings, and enjoy!

More South-of-the-Border Inspired Recipes here!

Smoked Shredded Beef Tacos

Can we talk about these taco plates??

If you were like me the first time I saw these plates, you are probably wondering how you’ve been missing out on such a clever invention for so long.

They are AWESOME.

I ordered enough to feed a small army in tacos, and I’m not even slightly sorry.

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Shredded Beef Tacos FAQ

Can you make this indoors on a stove?

If you don’t have a smoker or pellet grill, you can still make awesome shredded beef tacos. Follow the instructions included here, except inside of smoking the roast after you rub it, you’ll want to sear it on all sides

How do you store leftover shredded beef tacos?

These can be stored in a baggie or storage container in the fridge for 3-4 days. Anything beyond that, and I would vacuum seal and freeze.

How do you reheat the leftovers?

The microwave works just fine for reheating these leftovers. Just make sure to not overcook it because it could still dry out.

If you have a sous vide machine, that’s also a great way to reheat leftovers too!

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Yield: 8 servings

Smoked Shredded Beef Tacos

Smoked Shredded Beef Tacos

Smoked beef chuck roast gets braised, shredded, and stuffed into tacos. One of my favorite tacos, and so easy to make!

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes


  • 3 pounds beef chuck roast
  • 4 tablespoons Chipotle Garlic Rub*
  • 1 bottle beer
  • 16 ounces jarred hatch chilies
  • 1 - 7.75 ounce can El Pato Jalapeno salsa
  • Corn tortillas
  • assorted toppings as desired


  1. Cover the roast with the rub, and place on your pellet grill or smoker at 200°.
  2. Smoke the roast for 3-4 hours.
  3. Place the roast into a Dutch Oven and pour in the beer, chilies, and Jalapeno salsa. Braise for 3-4 hours, or until the roast is fork-tender and shreddable. You can do this on your grill, in your oven, or on the stovetop. If you have an Instant Pot, you could also utilize that as well. As long as the roast can braise for 3-4 hours, it doesn't particularly matter what the heat source is.
  4. Shred your roast and discard any unappetizing bits.
  5. Heat corn tortillas in a skillet or on your Blackstone with a touch of oil, and the stuff with shredded meat and top with all of your desired toppings. We like lettuce, tomato, diced onion, and hot sauce around here!


* If you don't have Chipotle Garlic rub, order some, but if you want to make this now anyway you can sub in a mix of garlic powder, salt, chipotle powder, pepper, celery salt, and brown sugar. You can also use any other of your favorite Mexican-style rubs.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 317Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 94mgSodium: 117mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 30g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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