Smoked Shredded Beef Burritos

Name: Smoked Shredded Beef Burritos
Prep time: 30 min
Cook time: 480 min
Total time: 540 min
Ingredients: 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)); 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)

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These smoked shredded beef burritos never get old in my house. Juicy, fall-apart tender beef, slow-smoked to perfection with that irresistible smoky aroma, then wrapped in a warm tortilla along with melty cheese, seasoned beans, fluffy rice, and fresh toppings like guacamole, salsa, and sour cream. Sounds good, right?

In this recipe, I’m using smoked beef brisket, this gives it an incredible depth of flavor that stovetop or oven-cooked beef just can’t match. And the best part? It’s meal-prep friendly—you can cook a big batch of shredded beef or pulled pork, use some for burritos now, and save the rest for tacos, nachos, or even quesadillas later.

Why We Love These Shredded Beef Burritos

I was messing around, experimenting to try something different with our weekly taco night the first time I prepared them in my Traeger smoker. I didn’t expect much. But as soon as I pulled the beef off the smoker and shredded it, the smell alone had everyone in the kitchen. The deep, smoky aroma was irresistible. My family couldn’t wait to dig in.

The first bite sealed the deal. The beef was juicy, tender, and packed with bold flavors. The spice rub gave it just the right kick. Wrapped in a warm tortilla with melty cheese, rice, and salsa, it was everything we wanted in a burrito. No one spoke for a few minutes—we were too busy eating.

Now, I make a big batch whenever I fire up the smoker. It’s perfect for meal prep. I stash some in the fridge for quick dinners and freeze the rest for busy nights. My kids love it in burritos, tacos, or even on nachos. It makes life easier, and honestly, I never get tired of it.

We used to grab burritos from our favorite Mexican spot. Not anymore. These taste just as good, maybe even better. Plus, I get to customize them exactly how we like. More cheese? Done. Extra smoky beef? Always. Spicy salsa for me, mild for the kids. Everyone’s happy.

Every time I make these burritos, I remember why we love them. They’re smoky, cheesy, and packed with flavor. And the best part? I don’t have to leave the house to get them.

Ingredients Needed

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
1/2 cup beef broth (for moisture during smoking)
1/4 cup apple cider vinegar (helps tenderize the meat)

For Assembling the Burritos:

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

How to Cook Tender Smoked Shredded Beef

First of all, we need to smoke the beef using a smoker.

1. Prep the 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).

2. Fire Up the Smoker

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.

3. Smoke the Beef

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.

4. Wrap & Continue Cooking

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.

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5. Rest & Shred the Beef

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

Now that you’ve got the most flavorful smoked beef, it’s time to build the ultimate burrito:

Warm the tortillas in a hot skillet for about 20 seconds. This makes them soft, pliable, and easier to wrap without tearing.
Layer the cheese first to create a delicious barrier between the tortilla and the filling. This keeps the burrito from getting soggy and ensures melty, gooey goodness.
Add the smoked shredded beef right in the center. Spoon on rice and beans.
Top it off with guacamole, salsa, sour cream, onions, and cilantro. If you’re making burritos to freeze, skip the fresh toppings and stick with beef, rice, and cheese to maintain the best texture when reheated.
Roll it up by folding in the sides, rolling it tightly, and giving it a quick toast in a hot pan. This adds a light crispiness to the outside while keeping everything warm and packed with flavor.

Storing Shredded Beef Burritos

If you plan to eat your burritos within a few days, the fridge is the best option.

Let them cool completely before storing them to prevent excess moisture buildup.
Wrap each burrito tightly in foil or plastic wrap to keep them fresh.
Store in an airtight container or resealable bag to prevent them from drying out.
Keep refrigerated for up to 4 days.

To reheat, you can bake them straight from the freezer, keeping the foil on, at 350°F (180°C) for about 40 to 45 minutes until heated through. If you have time, thaw them in the fridge overnight and then reheat in a skillet for a few minutes per side, just like freshly made burritos. You can also microwave them (just remember to remove the foil), but personally, I prefer my burritos with a little crisp, so the skillet method is my go-to for that perfect texture!

Frequently Asked Questions

How long does shredded beef last in the fridge?

Stored properly in an airtight container, it stays fresh for 4-5 days.

Can shredded beef be cooked in advance?

Yes! It actually tastes even better the next day once the flavors have had time to meld.

What else can I make with shredded beef?

Tacos, nachos, enchiladas, quesadillas, beef bowls, or even stuffed peppers—the options are endless!