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Smoked Shredded Beef Burritos

We took smoked chuck roast, braised it in my favorite mix of Mexican flavors, and then shredded and stuffed it into giant tortillas in this easy Smoked Shredded Beef Burritos recipe!

Smoked Shredded Beef Burritos

Smoked Beef Burritos Recipe

When it comes to beef, the versatile chuck roast is one of my most-used and favorite cuts of beef. There are so many things you can make with it, but these Smoked Beef Burritos are HIGH on the list.

What I love most about chuck roasts is that they are so simple to do well, and the results are fantastically consistent. It isn’t the cheapest roast, but not the most expensive either, and recipes using chuck roasts are very easy to scale up or down as you need to, whether you are servings two people or twenty.

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Smoked Chuck Burritos shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • chuck roast
  • salt and pepper
  • Mexican-blend seasoning rub (We like this Carne Asada blend from The Spice Guy)
  • El Pato jalapeno salsa
  • Rotel
  • green chiles
  • large tortillas
  • refried beans
  • shredded Mexican-blend cheese
  • cilantro
  • sour cream

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How to make beef burritos on the pellet grill

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.


Preheat your smoker

220 is the target temp. Get as close to that as you can and call it good.


Season & smoke

Season the roast, toss it into a grill-safe high-sided dish, and dump the rest of the braising liquid ingredients in. Smoke for 3 hours. Check the liquid levels periodically and add additional liquid to the pan as needed. This could be beef broth, beer, or even water. Check for fork-tenderness after 3 hours. You probably won’t be there yet.


Turn it up

Cover with foil and turn the heat up to 325° and cook until the roast is fork-tender. Keep an eye on the liquid levels.


Shred it

Discard all the gross bits and shred the beef. Mix in the shredded beef with the cooking liquid.


Roll em up

Stuff your burrito with all of the fixings you want to throw at it, fold in both ends and then roll it up.

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What are good sides for Shredded Beef Burritos?

Chips and salsa are always a favorite of ours. Try our Smoked Salsa Verde for a huge treat. Our Bean Dip also is great with chips and can be spread all over that burrito too.

I’m partial to having a side of Instant Pot Mexican Rice with burritos too.

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More Mexican-inspired dinner recipes

Check out these great recipes too!

Yield: 12 servings

Smoked Shredded Beef Burritos

Smoked Shredded Beef Burritos

We take a chuck roast and smoke it with a braising liquid that's going to knock your socks off! That meat gets heaped into a giant tortilla and filled with all of your favorites.

Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes


Shredded Beef

  • 3 pounds beef chuck roast
  • 4 tablespoons Carne Asada Rub*
  • 1 bottle Mexican beer
  • 7 ounce can green chiles
  • 10 ounce can Rotel tomatoes
  • 1 - 7.75 ounce can El Pato Jalapeno salsa

Burrito fixings

  • 12 Burrito-sized tortillas
  • 6 cups shredded cheese (Mexican blend or Colby Jack)
  • 2 cups refried beans
  • lettuce
  • sour cream
  • salsa
  • guacamole
  • cilantro


  1. Cover the roast with the rub, place it into a grill-safe high-sided roasting pan, and place that on your pellet grill or smoker preheated to 220°. Smoke for 1 hour.
  2. Add in the beer, green chiles, Rotel, and Jalapeno salsa.
  3. Smoke the roast for 3 more hours.
  4. Check your roast to see how close it is to being fork-tender. It probably won't be there yet after that 3-4 hour smoke. Turn the heat up to 325° and cover the pan tightly with foil. Since the roast is going to be covered now, it won't be taking on any more of the smoke flavor, so if you prefer to save pellets you can do this part in your oven stovetop, Instant Pot, or crockpot. Remove when the roast is fork-tender.
  5. Shred your roast and discard any unappetizing bits.
  6. Stuff into burrito shells with all of the fixing you can, and enjoy!


* If you don't have Carne Asada 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.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1004Total Fat: 54gSaturated Fat: 25gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 180mgSodium: 1830mgCarbohydrates: 69gFiber: 11gSugar: 6gProtein: 61g

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.


Wednesday 7th of September 2022

In the list needed it states Rotel but in the instructions it doesn't mention the Rotel..what am I missing and so you add the Rotel when you add the other wet ingredients?


Friday 9th of September 2022

@Nicole Johnson, I thought my eyes were deceiving me (which would not be the first time)...Thank you for correcting, I will cancel my eye appointment! ??

Nicole Johnson

Wednesday 7th of September 2022

Good catch! I corrected that omission. You add the Rotel with the other wet ingredients.


Sunday 29th of August 2021

It sounds delicious!

After smoking/cooking the beef, will there be any of the beer, chilies, or salsa left over? If so, what do you do with it? Mix it in with the shredded beef?

Nicole Johnson

Sunday 29th of August 2021

There are definitely some left on top and in the cooking liquid, I just mix it into the meat personally.

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