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These tacos utilize coffee in the rub to add a deep, smoky flavor with a hint of earthy richness that will make your smoked chuck roast a perfect filling for delicious tacos.

I like to pair the tacos with a few fun sides like a Spanish rice and beans & tostones.

Ingredients:

Coffee Rub - 

Chuck Roast:

Instructions:

Combine all the coffee rub ingredients and whisk together in a bowl.

Dry the chuck roast with paper towels and then rub a thin layer of olive oil all over the meat. This will help the rub adhere to the roast.

Generously coat the chuck roast with the coffee rub. Press the rub into the meat's surface.

Wrap the seasoned chuck roast in plastic wrap or an air tight bag. Refrigerate for at least 2 hours, or ideally overnight. This allows the flavors to penetrate the meat.

Preheat your smoker to a temperature of around 225°F

Once the smoker is ready, place the coffee-rubbed chuck roast on the smoker. Insert a meat thermometer into the thickest part of the meat.

Smoke the chuck roast until it reaches your desired level of doneness. For tacos, you can aim for an internal temperature of 195-205°F for tender, pulled beef. This may take anywhere from 4 to 6 hours, but it can vary depending on the size of the roast and your smoker's temperature.

Once the roast has reached the desired temperature, remove it from the smoker and let it rest for about 30 minutes before slicing or pulling the meat.

Shred the smoked chuck roast as needed for your tacos.

Serve it in warm tortillas - I like to make them homemade with Maseca flour (recipe will be linked soon).

Toppings:
Cotija cheese
Pickled red onion
Pickled Jalapeno
Avocado Crema
Crunchy fried onion
Cilantro
Fresh lime

Cheers!