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Smoked BBQ Birria Tacos | Pellet Grill Cook

Let's make some BBQ Birria Tacos on the Pellet Grill! 1. We started by cubing up our 3lb chuck roast and got them seasoned up with some #meatchurch Blanco. 2. When the pellet grill was heated up to 250° we put the chuck roast on and let the smoker do its thing. 3. To start on our consume we removed the stem and seeds from 7 Guajillo chilis, 7 Ancho chilis, and 4 Arbol chilis. 4. We then put them in a pot on the stove to heat them up and wake up those flavors. 5. While our chilis were getting warmed up, we diced up half an onion, and 6 cloves of garlic and then went into our pot with those after removing our chilis out of there. 6. We let the onions get some color on them and that garlic to become aromatic before we quartered 4 Roma tomatoes up and added those in. 7. When the tomato got nice and soft, we dumped the tomatoes, onions, and garlic out of our pot and into a blender and blended it up. 8. We then went into our pot with 1 cup of beef broth and our chilis. 9. Once our chilis got nice and soft, we took them out and put them into the blender. 10. With the final blended mixture, we went back into our pot with the consume and the rest of the beef broth. 11. To that sauce we added a few bay leaves, oregano, black pepper, cumin, coriander, apple cider vinegar, a stick of cinnamon, and gave that a stir. 12. After our meat had been on the smoker for right around 3 hours and got some nice smoke on it, we took it off and added it into our consume. 13. After another 3 hours of braising in the consume, our beef was perfectly tender and it was time to assemble our tacos. 14. Using a corn tortilla we dipped it into the consume and then went into a hot pan and added our beef, cheese, some cilantro, and onions. After the tortilla was crispy on one side, we folded it over and waited for the cheese to melt. 15. When our taco was ready, we took it out of the pan got a bowl of our consume, and dug in. #birria #birriatacos #recipe #smoker #smoked #bbq