Ingredients

3 lb chuck roast

1 cup BBQ sauce

1 cup cherry cola

Hot sauce (to taste)

3 tbsp BBQ rub

Yellow corn tortillas or flour tortillas

Oaxaca cheese

1 cup grilled corn kernels

1 diced red bell pepper

1/4 cup diced jalapeño

1/4 cup diced red onion

1 bunch fresh cilantro

Juice from one lime

1 tsp lime zest

2 tablespoons mayo

1 teaspoon chili powder

3/4 cup sour cream

1/2 cup mayo

1/4 cup beef broth

2 tbsp hot sauce

1 tbsp dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

Instructions

Step 1: Cube the chuck roast into six large pieces, ensuring a good amount of marbling for tenderness and flavor.

Step 2: Coat the beef cubes with hot sauce as a binder, then season generously with salt, pepper, garlic powder, onion powder, and your favorite BBQ rub.

Step 3: Arrange the seasoned meat on a wire rack set over a tray, then place it in a smoker preheated to 275°F. Smoke the beef for 3 hours to develop a flavorful bark.

Step 4: Remove the beef from the smoker and place it in a foil pan. Add 4 tablespoons of butter, 1 cup cherry cola, and 1 cup BBQ sauce. Cover tightly with foil.

Step 5: Return the covered pan to the smoker and continue cooking for another 2 hours or until the beef reaches 205°F internal temperature and is fall-apart tender.

Step 6: While the beef finishes, prepare the homemade ranch by combining sour cream, mayo, beef broth, hot sauce, dill, garlic powder, onion powder, salt, and pepper in a bowl. Mix well and chill.

Step 7: In a medium bowl, combine the grilled corn kernels, diced red bell pepper, jalapeño, red onion, chopped cilantro, lime juice, lime zest, and 2 tablespoons mayo. Toss to mix and refrigerate until serving.

Step 8: Once the beef is tender, shred it thoroughly using two forks or your hands.

Step 9: To assemble the tacos, toast corn tortillas and melt Oaxaca cheese on top. Add a generous portion of shredded BBQ beef, spoon over the corn salad, and finish with a drizzle of the homemade ranch.

Tips & Variations

For extra smoky flavor, soak wood chips like apple or hickory in water before adding to your smoker.

Substitute the Oaxaca cheese with mozzarella or Monterey Jack if unavailable.

Add pickled red onions or jalapeños for a tangy kick.

Use flour tortillas instead of corn if preferred for a softer taco shell.

Adjust the amount of hot sauce in the beef and ranch for your desired spice level.

FAQs

Can I use a slow cooker instead of a smoker?

Yes, you can slow cook the seasoned beef cubes with BBQ sauce and cola on low for 6–8 hours until tender. However, you will miss out on the smoky flavor that a smoker provides.

What can I use if I don’t have cherry cola?

You can substitute cherry cola with regular cola, root beer, or even a fruit juice like apple or pomegranate to add sweetness and depth to the braising liquid.