Learn how to make delicious smoked shredded beef for tacos, starting with a marbled chuck roast, seasoned and smoked to perfection with a tangy spritz and beef broth braise.
1. Get a big, marbled Chuck Roast.
2. Cover it in a light layer of Olive Oil.
3. Season it generously with your preferred seasoning (e.g., Cow Cover by @kosmosq).
4. Put the seasoned chuck roast on the smoker at 275°F.
5. After the first hour, spritz the roast every half hour with Apple Cider Vinegar.
6. When the bark reaches your desired level, transfer the roast to a foil tray on top of a bed of sliced Onions.
7. Pour in a cup and a half of Beef Broth and cover the tray tightly with foil.
8. Put it back on the smoker until the internal temperature of the beef reaches 205°F.
9. Then, take it off the smoker and let it rest in a cooler for at least 2 hours.
10. Shred the beef up and serve it on tacos for an enjoyable meal.
