My smoked shredded beef tacos are the BOMB!

I throw a shoulder roast in the smoker with a few pieces of hickory.

I got David a Smokin Tex Smoker for Father’s Day almost 10 years ago.

We both love how easy it is to use!

Then, finish it off in the perfect homemade sauce.

Add some cheese to the corn or flour tortilla.

We like the corn/flour combo homemade tortillas from the HEB bakery.

Then, I top the beef with the best homemade corn salsa and a dollop chipotle lime crema.


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Smoked Beef Tacos - J Dub By Design™

Smoked Shredded Beef Tacos

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My smoked shredded beef tacos are the bomb!  Add on the corn salsa and a dollop of chipotle lime crema for the WIN!


  • 3.5 pound shoulder roast
  • your favorite BBQ rub
  • 4 ancho chilies, torn into pieces with seeds removed
  • 4 Guajillo chilies, torn into pieces with seeds removed
  • 1 large white onion, chopped
  • 2 tablespoons butter
  • 3 large cloves garlic
  • 7.5 ounce can Chipotle peppers in Adobe sauce
  • 6 cups Chicken Stock, divided

Street Corn Salsa

  • 1 1/2 cups grilled corn kernels (use canned, drained corn, if not in season)
  • 1/2 of a fresh jalapeno, chopped
  • 1 red bell pepper, chopped
  • 1 bunch cilantro, chopped
  • 1/4 mayonaise
  • 1 Tablespoon Adobo sauce from 7.5 ounce can
  • 1/4 cup chopped red onion
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • salt
  • 3 ounces cotilo cheese, shredded

Chipotle Lime Crema

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • juice of three limes
  • 1/2 teaspoon apple cider vinegar
  • 1/2 reaspoon cumin
  • 1/2 teaspoon granulated garlic
  • remainder of can of Chipotle peppers in Adobo sauce


  1. Generously season the roast with your favorite BBQ rub.
  2. Place on a pan and smoke at 270 degrees for two hours using a few pieces of hickory wood.
  3. Remove from smoker after two hours.
  4. While the roast is smoking, remove stems and seeds from peppers.
  5. Tear into small pieces and place in a 6 quart or larger Dutch oven.
  6. Add 4 cups chicken broth.
  7. Bring to a boil and then simmer for 5 minutes.
  8. Turn off heat and allow to sit for at least 20 minutes.  But, the longer you let the broth sit, the more flavorful your sauce will be.
  9. Saute chopped onion in butter.
  10. Add onions to pepper broth mixture.
  11. Add 3 whole cloves garlic to broth mixture.
  12. Add 1/2 can of Chipotle Peppers in Adobe sauce (reserve the rest of the can for corn salsa and the Chipotle Lime Crema) to broth mixture.
  13. Using a blender, puree the broth mixture.
  14. Pour the mixture through a sieve.
  15. Discard the solids and keep liquid.
  16. Place smoked roast in Dutch oven.
  17. Add in sauce you just made.
  18. Add enough additional chicken stock to bring the sauce half way up the sides of the roast.
  19. Place the Dutch oven in a preheated 300 degree oven with lid cracked.
  20. Allow the roast to cook for 3-4 hours.  It only gets more tender.
  21. Remove from oven.
  22. Place the roast on a cutting board and shred for tacos.
  23. I layer shredded queso cheese, the shredded beef, corn salsa, and then the chipotle lime crema.

Corn Salsa

Throw all ingredients into a bowl, mix, and chill until ready to serve.

Chipotle Lime Crema

Throw all ingredients into a bowl, mix well, and chill until ready to serve.  You may need more lime juice depending on your taste.

  • Prep Time: 150 minutes (smoking and prep)
  • Cook Time: 4 hours
  • Category: dinner
  • Cuisine: Mexican

Let me know what you think of my Smoked Shredded Beef Tacos. I would love to know how you served them up.

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Smoked Roast - J Dub By Design™
Smoked Roast – J Dub By Design™
Smoked Beef Tacos - J Dub By Design™
Smoked Beef Tacos – J Dub By Design™

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