• Preheat Smoker to 275 degrees Fahrenheit using fruit wood (like cherry or apple) or oak.
• Preparation: In a small bowl combine the dried spices for the Mexican shredded beef seasoning. Trim the excess fat and silver skin from the outer edges of the chuck roast. Next, coat the chuck roast with olive oil as a binder, and then liberally season with the shredded beef seasoning.
• Smoke Chuck Roast: Place the chuck roast on the smoker and smoke for 3 hours. A nice bark will develop and the smoke flavor will have infused with the beef roast.
• Braise Chuck Roast: After three hours it’s time to transfer into the braising liquid, which we typically start about 30 minutes before pulling the meat off the smoker. In a 3-quart Dutch oven over medium heat add olive oil and diced onions. Sauté the onions until soft (about 6-8 minutes). Add the garlic and stir for 1 additional minute. Then add the broth, canned tomatoes, orange juice, and lemon juice and bring to a simmer. Once at a simmer you can add the smoked beef roast.
• Continue Cooking, Covered: Place the beef roast into the braising liquid and then you can finish it on the smoker covered, or you can finish on the stove top keeping the braising liquid to a simmer until the beef is fork tender (about 2-3 additional hours). Rotate the meat halfway through the cooking process to keep it submerged in liquid.
• Shred Meat: Once a fork can easily shred the beef it’s time to shred it all up in the braising liquid using two forks or a shredding tool and then it’s ready for your tacos.

Making the Tacos

• Preheat a large skillet (we love cast iron) over medium heat with olive oil.
• Take a corn tortilla and quickly dip it in the braising liquid briefly to coat with the braising flavor. Then stuff the tortilla with the shredded beef mixture and a little bit of shredded cheese.
• Place on the hot cast iron pan for 2 minutes to crisp up. Flip and repeat for 2 additional minutes. Serve with your favorite toppings and sides.