Southern Texas-Style Beef Barbacoa recipe

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Ingredients

1 ½ teaspoons ground black pepper
1 tablespoon dried oregano
1 ½ teaspoons cayenne pepper
1 ½ teaspoons chili powder
1 ½ teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon seasoned salt
1 (3 pound) boneless beef chuck roast

Nutrition Info

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
servingSize: -
sodium: 306.5 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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.

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