Southern Texas-Style Beef Barbacoa1 Reviews
- Prep: 15 min
- Cook: 3 hr
- Ready In: 3 hr 15 min
“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.” - by Josh Wirfs
Original recipe yields 12 servings
- 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.
- 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.
- Preheat an oven to 325 degrees F (165 degrees C).
- 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.
Amount Per Serving (12 total)
- 175 cal
- 12.7 g
- 1.1 g
- < 1%
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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 decid..." See moreed to slice my meat instead of shred, and that made it better for burritos. Next time I'll add more salt, and more cayenne to give it a bit more bite."
Simple Beef Pot Roast
Slow-Cooked, Texas-Style Beef Brisket
Just swipe to see more like this.