Savor the irresistible taste of smoked taco meat with our easy recipe. Add a delicious twist to your next taco night!
Course
Main Course
Prep Time20minutes
Cook Time6hours
Servings6
Ingredients
3poundsof beef brisket or chuck roast
2tablespoonsground cumin
2tablespoonspaprika
2tablespoonschili powder
1teaspooncayenne pepper
1tablespoonsalt
1tablespoonblack pepper
Wood chips for smokinghickory or mesquite work great
Instructions
Preparing the Meat
Begin by choosing your meat. I recommend using a 3-pound beef brisket or chuck roast. These cuts are loaded with flavor and perfect for smoking.
In a small bowl, mix together 2 tablespoons of ground cumin, 2 tablespoons of paprika, 2 tablespoons of chili powder, 1 teaspoon of cayenne pepper, 1 tablespoon of salt, and 1 tablespoon of black pepper. This spice blend is going to give your meat an incredible kick.
Lay your meat out on a clean surface and generously rub the spice mixture all over it. Don't be shy; get in there! The spice rub should stick nicely to the meat.
Preparing the Smoker
Get that smoker fired up and aim for a temperature around 225°F. You can use charcoal or wood for smoking, and hickory or mesquite wood chips are excellent choices if you're going for that extra flavor.
Smoking the Meat
Once your smoker is at the right temperature, place your seasoned meat directly on the grill grates. This is where the magic begins!
Close the lid and let your meat smoke for about 5-6 hours. Make sure to keep the temperature steady, and periodically add wood chips to maintain that rich smoky flavor.
Use a meat thermometer to check the internal temperature. Your smoked taco meat should be ready when it reaches 195-203°F, and the meat is tender enough to shred easily.
Shredding the Meat
Once the meat is perfectly smoked, take it out of the smoker. Cover it with aluminum foil and let it rest for about 15 minutes. This will allow the juices to redistribute, keeping your meat moist and flavorful.
After resting, shred the meat using two forks. If it doesn't pull apart with ease, you can slice it thinly. Drizzle a bit of the cooking juice over the shredded meat to keep it moist and packed with flavor.
Topping and Serving
Now that your smoked taco meat is ready, serve it up in your favorite tortillas or taco shells.
Add your favorite toppings like fresh Pico de Gallo, creamy guacamole, pickled red onions, Cotija cheese, and salsa verde. Mix and match to create your perfect taco!
Grab your tacos and enjoy the mouthwatering flavor explosion you just created!