Southern Texas-Style Beef Barbacoa

Southern Texas-Style Beef Barbacoa

Made  times
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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 15 m servings 175 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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.

this has become one of my favorite recipes. I love the smoke flavor and thereby as well. my whole family eats it all.

This is only getting two stars for the rub.

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

From around the web