Applewood Smoked Shredded Beef Tacos
Prep time
Cook time
Total time
Corn tortillas filled with applewood smoked shredded beef, garden fresh lettuce and cilantro, cheese, tomato, and fresh lime.
Serves: 15 tacos
For the Meat:
  • Approx 2 lb chuck roast
  • Olive Oil
  • Lowry’s Seasoning
  • Black Pepper
  • Cumin
For the Broth:
  • Medium Onion, chopped
  • 1 tb garlic, minced
  • Pinch of thyme
  • 1-2 jalepeno with seeds, chopped
  • 1 14-oz can beef broth
  • Lettuce
  • Tomatoes
  • Onion, chopped
  • Shredded Cheese
  • Lime wedges
  • Cilantro
  • Salsa/Hot Sauce
  • Applewood Wood Chips
  1. Light briquettes in barbecue on opposite side of grill you want to cook on. Soak 2 large handfuls of wood chips in water.
  2. Rub chuck roast with olive oil and season liberally with Lowry’s, pepper and cumin.
  3. Once fire is heated sear roast directly over coals 1-2 min each side.
  4. Move to opposite side. Place 1 large handful of soaked wood chips on top of briquettes.
  5. After 15 minutes add the second handful of wood chips to the coals.
  6. Combine the onion, garlic, thyme, and can of beef broth in large Crock Pot.
  7. After the meat has finished smoking, transfer to the Crock Pot.
  8. Cook on High 2 hours, then turn to Low 2 hours OR on Low for 6-7 hours til meat shreds easily with a fork.
  9. Once shredded turn down to Warm until ready to eat.
  10. Assemble taco’s and enjoy. Excellent with a mexican beer with lime.
Recipe by The Adventure Bite at