Southern Texas-Style Beef Barbacoa

Southern Texas-Style Beef Barbacoa

Josh Wirfs

"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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Ingredients

3 h 15 m servings 175 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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.

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Directions

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  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.

Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

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...

Most helpful critical review

This is only getting two stars for the rub.

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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.

Overall this turned out amazing. The rub had very good flavor. The time in the oven brought a hickory smoke amazing smell into the house while this was cooking. I would have rated 5 stars if ...

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.

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