SOUTHERN TEXAS-STYLE BEEF BARBACOA
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.
Provided by Josh Wirfs
Categories Main Dish Recipes
Time 3h15m
Yield 12
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 175.1 calories, Carbohydrate 1.1 g, Cholesterol 51.7 mg, Fat 12.7 g, Fiber 0.5 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 306.5 mg, Sugar 0.2 g
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