Smoked BBQ Beef Tacos by Hlthguru

Ingredients

• 1.5 kg (3.5 lb) chuck roast, cubed
• 2 tbsp kickin' barbecue hot sauce (as binder)
• 2 tbsp barbecue dry rub
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 4 tbsp butter
• 240 ml (1 cup) cherry cola
• 120 ml (1/2 cup) original barbecue sauce
• 175 g (3/4 cup) sour cream (for ranch)
• 115 g (1/2 cup) mayonnaise (for ranch)
• 60 ml (1/4 cup) beef broth (for ranch)
• 2 tbsp kickin' barbecue hot sauce (for ranch)
• 1 tbsp fresh dill, chopped (for ranch)
• 1 tsp garlic powder (for ranch)
• 1 tsp onion powder (for ranch)
• 1 cup grilled corn (for salsa)
• 1 medium red bell pepper, diced (for salsa)
• 1/4 cup jalapeño, diced (for salsa)
• 1/4 cup red onion, diced (for salsa)
• 1 bunch cilantro, chopped (for salsa)
• 1 lime, juiced (for salsa)
• 2 tbsp mayonnaise (for salsa)
• 12 corn tortillas
• 150 g oaxaca cheese, shredded

Instructions

1. Cube the chuck roast into 1-inch pieces. Toss with the hot sauce binder and season generously with the salt, pepper, garlic, and barbecue rub.
2. Place the beef on a smoker preheated to 275°F (135°C) and smoke for 3 hours until a dark bark forms.
3. Transfer the beef to a foil pan. Add butter, cherry cola, and barbecue sauce. Cover tightly with foil and return to the smoker for 2 additional hours, or until the internal temperature reaches 205°F (96°C).
4. While the beef smokes, whisk together the sour cream, mayo, beef broth, hot sauce, dill, garlic powder, and onion powder for the ranch dressing.
5. Prepare the corn salsa by mixing the grilled corn, bell pepper, jalapeño, onion, cilantro, lime juice, and mayonnaise in a medium bowl.
6. Shred the tender beef and assemble the tacos by layering the corn tortillas with Oaxaca cheese, shredded beef, corn salsa, and a drizzle of the homemade ranch.