“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
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 175 cal
- 9%
- Fat
- 12.7 g
- 19%
- Carbs
- 1.1 g
- < 1%
Based on a 2,000 calorie diet
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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."
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