Smoked soft taco's

Lynn Socko


This is a two step recipe, but could be done in one day. I always throw on something extra when I have the smoker going. Lately it's been chuck roast. I smoke it for a few hours, then once cooled refrigerate for a couple of days until I get hungry for taco's, which is most of the time. Check out the recipe and try it sometime!

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3 Hr
3 Hr



3 lb
smoke a boneless chuck roast


**smoked chuck roast
2 tsp
mild chili powder
1 tsp
2 tsp
granulated garlic
1 tsp
granulated onion
**salt to taste


1NOTE: The amount of time you smoke the roast will affect the amount of time it takes to simmer the cubes to make them melt in your mouth tender. You only want to simmer long enough to tenderize your roast.

Step 2 Direction Photo

2Smoke roast for approx. 3 hrs at 225°. Allow to cool and refrigerate until ready to use, use within 3-4 days or freeze.

Step 3 Direction Photo

3Take your par-smoked roast and cube into bite size pcs. Place in large skillet with about 1 c of water and all the spices. Cover and simmer on very low for about 3 hours, stirring occasionally. Do not allow to run out of water.

4Drain excess liquid before serving on taco's. Add your favorite veggies and condiments to make these taco's just the way you like them, and enjoy the smoky flavor.

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy