Steps

• Step 1

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Season chuck roast generously with Traeger Beef Rub.

  Ingredients

  • 1  (3-4 lb) chuck roast

  • 1/4 Cup Traeger Beef Rub

• Step 3

  Place the chuck roast directly on the grill grates, close the lid and cook for 45 minutes.

  00:45

  225 ˚F / 107 ˚C

  Super Smoke

• Step 4

  In a large Dutch oven add the garlic, onion, orange juice, lime juice, and beef stock. Remove the roast from the grill and place it in the braising liquid in the Dutch oven.

  Ingredients

  • 3  cloves garlic

  • 1 Small yellow onion, chopped

  •  Juice of 1 orange

  •  Juice of 2 limes

  • 2 Cup beef stock

• Step 5

  Cover the Dutch oven, place it directly on the grill grates and close the lid. Cook for 2-3 hours or until fork-tender.

  02:00

  225 ˚F / 107 ˚C

  Super Smoke

• Step 6

  Make the pico de Gallo. In a small bowl, add the tomatoes, onion, jalapeño, cilantro, lime juice, and olive oil. Stir to combine, and season with salt and pepper, to taste. Set aside.

  Ingredients

  • 1/2 Cup cherry tomatoes, halved

  • 1  red onion, finely diced

  • 1  jalapeño, chopped

  • 4 Tablespoon chopped cilantro

  •  Juice of 1 lime

  • 1 Tablespoon olive oil

  • To Taste Salt

  • To Taste Pepper

• Step 7

  Remove the Dutch oven from the grill and remove the roast from the braising liquid. Shred using two forks and pour a little bit of the braising liquid back onto the meat.

• Step 8

  Build the tacos. In the tortillas, add the shredded beef, top with pico de gallo, queso fresco, avocado, and garnish with cilantro, as desired. Enjoy!

  Ingredients

  • 12  flour tortillas, for serving

  • 1  avocado, sliced, for serving

  • 4 Tablespoon queso fresco, for serving

  •  Cilantro, for garnish