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Smoked Shredded Beef Burritos

Typhur Eats
These burritos are filled with smoked shredded beef. The slow-smoked beef delivers deep, smoky flavors, while the tender, juicy texture pairs perfectly with melty cheese, seasoned beans, fluffy rice, and fresh toppings.
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Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Resting & Shredding 30 minutes
Total Time 9 hours
Course Main Course
Cuisine Mexican
Servings 8
Calories 444 kcal

Equipment

  • Smoker
  • Wireless Meat Thermometer
  • Butcher Paper or Aluminum Foil
  • Sharp Knife & Cutting Board
  • Mixing Bowl
  • Tongs or Meat Claws
  • Cast Iron Skillet or Pan
  • Measuring Spoons & Cups
  • Basting Brush or Spray Bottle

Ingredients
  

For the Smoked Shredded Beef

  • 3 lbs beef chuck roast (brisket or beef shoulder works too)
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ cup beef broth (for moisture during smoking)
  • ¼ cup apple cider vinegar (helps tenderize the meat)

For Assembling the Burritos

  • 8 Large flour tortillas
  • Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Cooked rice (cilantro lime rice or Mexican rice)
  • Black beans or refried beans
  • Fresh toppings guacamole, salsa, sour cream, chopped cilantro, diced onions

Instructions
 

Smoked Shredded Beef

  • Start by trimming any excess fat from your beef roast. Coat it evenly with olive oil, then generously rub the spice mix all over the meat. Let it sit for at least 30 minutes (or overnight for deeper flavor).
  • Set your Traeger smoker to 225°F and let it preheat for about 15 minutes. Use a hardwood like hickory, mesquite, or oak for that deep, smoky flavor.
  • Place the seasoned beef directly on the grill grates and close the lid. Let it smoke uninterrupted for about 4-5 hours, or until it reaches an internal temperature of 165°F.
  • Once the beef reaches 165°F, wrap it in butcher paper or aluminum foil with a splash of beef broth to keep it moist. Return it to the smoker and cook until it reaches an internal temperature of 195-205°F—this is the sweet spot where it becomes shreddable. Using the Typhur wireless meat thermometer makes it super easy to monitor without constantly opening the smoker.
  • Remove the beef from the smoker and let it rest for 30 minutes. Then, using two forks, shred it into tender, juicy pieces.

Assembling the Shredded Beef Burritos

  • A quick 20 seconds on a hot skillet makes them soft and flexible.
  • Layer the Cheese First – This creates a delicious melt barrier between the beef and the tortilla.
  • Add the Shredded Beef – Load up that smoky goodness right in the center.
  • Spoon on Rice and Beans – A balance of textures and flavors is key.
  • Top It Off – Guacamole, salsa, sour cream, onions, and cilantro—pile it up!
  • Roll It Up – Fold in the sides, roll it up tightly, and give it a quick toast in a hot pan for a slightly crispy finish.

Nutrition

Calories: 444kcalCarbohydrates: 18gProtein: 36gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 117mgSodium: 1293mgPotassium: 676mgFiber: 2gSugar: 1gVitamin A: 534IUVitamin C: 0.2mgCalcium: 87mgIron: 5mg
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