In a large non-reactive bowl, combine all of the spices for the rub. Remove 2 tsp. of the spice mix and set aside.
Add the beef to the spices and toss until all the beef is coated. Set aside and allow it to marinate for 1 to 4 hours.
When you are ready to cook, preheat your grill to 300°F and prepare for indirect grilling.
Place the beef into a dish with a lid that fits on your grill. Mix the ½ cup of broth with the spice mix that you set aside. Pour it over the beef and then place the beef over the “off” part of the grill to braise for 30 minutes to 1 hour. Until the meat is easily shredded with a fork.
When you are satisfied with the texture of the beef, remove it from the grill and shred it into a bowl for eating. You may want to add some of the leftover braising liquid to keep things most moist. OR just use some salsa.
Serve with all of your favourite taco fixings like sour cream, cheese, lettuce and of course salsa.