How to Make Texas-Style Birria Tacos on a Kamado Joe

Put the meat on a rack directly over the chile sauce and let it drip for hours — the fat seasons the broth from minute one, and you never have to catch and combine anything. Today I'm showing you the full two-stage Texas birria method — smoke-roast, then braise — all in one Dutch oven on one Kamado Joe. FULL RECIPE — SMOKED BIRRIA TACOS (HOW TEXANS MAKE BIRRIA) Prep: 20 min | Cook: 5 hr 40 min | Total: 6 hours | Yield: 8 cups These smoked birria tacos combine rich, slow-cooked beef with the deep flavor of toasted dried chiles and the subtle charcoal flavor that comes from cooking on a Kamado Joe. Chuck roast and beef short ribs smoke over lump charcoal before finishing in a flavorful chile broth until tender enough to shred. The drippings from the meat fall directly into the consommé as it cooks, building layers of flavor throughout the braise.The tortillas are dipped in the rich red broth, crisped on a hot griddle with melted Oaxaca cheese, then filled with seared shredded beef, onion, and cilantro. Served with lime wedges and a bowl of smoky consommé for dipping — these tacos are messy, rich, and well worth the effort. Basting Sauce: 1 cup water 8 ounces butter ¼ cup beef tallow 2 tablespoons Worcestershire sauce Birria: 4 lb chuck roast, cut into 3-inch chunks 3 lb Beef short ribs, membrane removed 1½ tablespoon olive oil 12 guajillo chiles, rinsed, stemmed, and seeded 5 ancho chiles, rinsed, stemmed, and seeded 5 árbol chiles, rinsed and stemmed 3 Roma tomatoes, diced 5 cloves garlic 1 (4-inch) cinnamon stick 8 whole cloves ½ teaspoon black pepper, freshly ground ½ cup white vinegar 1 teaspoon ground cumin 1 teaspoon dried Mexican oregano Water, as needed ½ medium yellow onion, quartered ½ teaspoon whole black peppercorns 4 bay leaves ½ tablespoon kosher salt ½ tablespoon black pepper, freshly ground Water, as needed Assembly: 12 (6-inch) corn tortillas 1 cup Oaxaca cheese, shredded ½ white onion, chopped ½ cup fresh cilantro, chopped 8 limes, cut int