Southern Texas-Style Beef Barbacoa

Southern Texas-Style Beef Barbacoa

3
Josh Wirfs 0

"This tender, slow-cooked beef tastes great on burritos and tacos. My family of 8 goes nuts over it, and 5 lbs. of this meat isn't enough to satisfy them. It takes a long time to prepare, but the wait is worth the effort."

Ingredients

3 h 15 m servings 175 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare a smoker with dampened hickory wood charcoal. The heat inside your grill or smoker should be around 180 to 200 degrees F (80 to 95 degrees C). Combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until thoroughly mixed.
  2. Place the chuck roast into a mixing bowl, and rub all over with the spice mixture. Place the meat into the smoker, and smoke for 1 1/2 hours, turning about every half hour. The meat should be a dark red color, and the edges should be darkened. Place the meat into a roasting pan, and seal tightly with aluminum foil.
  3. Preheat an oven to 325 degrees F (165 degrees C).
  4. Bake the barbacoa in the preheated oven for 1 1/2 hours until very tender. Uncover the beef, and shred with two forks while still hot.
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Reviews

3
  1. 3 Ratings

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The rub for this was excellent, though I felt that it needed a bit more salt. I don't tend to salt my food at the table, and prefer things less salty, but this could use about another 1/2 tsp. I...

Use chipotle peppers instead of the cayenne - much more favorable. Also why in heavens name use boneless meat. The bone adds so much more flavor.

Absolutely delicious, only thing I changed was I completely left out the salt. Works great for pulled pork sandwiches too.