Texas-Inspired Smoked and Braised Beef Barbacoa
Texas-Inspired Smoked and Braised Beef Barbacoa layers a bold, peppery spice rub over rich chuck roast, kissed with hickory smoke before a slow braise turns it fork-tender and juicy. The result is deeply seasoned, slightly spicy beef with aromatic cumin and oregano notes, ideal for piling into tacos, burritos, or rice bowls. Serve it for weekend gatherings, game day spreads, or a cozy family dinner.
- Prep15 mins
- Cook3 hrs
- Serves12
- DifficultyMedium
- 1
Set up a smoker with damp hickory wood charcoal, keeping the temperature inside the grill or smoker between 180 and 200 degrees F (80 to 95 degrees C).
- 2
Stir together black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until well combined.
- 3
Put the chuck roast in a mixing bowl and rub it all over with the spice blend. Transfer the meat to the smoker and smoke for 1 1/2 hours, turning about every 30 minutes, until the meat is dark red with darkened edges. Move the meat to a roasting pan and seal it tightly with aluminum foil.
- 4
Preheat the oven to 325 degrees F (165 degrees C).
- 5
Bake the meat in the preheated oven for 1 1/2 hours, or until very tender.
- 6
Uncover the meat and shred it with two forks while still hot.
- Calories 158.4 kcal Moderate
- Protein 24.47 g Good Source
- Carbs 1.33 g Moderate
- Total Fat 6.24 g Moderate
- Saturated Fat 1.53 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 74.95 mg High
- Sodium 102.56 mg Low Source
- Fiber 0.41 g Low Source
- Sugar 0.08 g Low Source
- Added Sugar 0.02 g Low Source
- Calcium 33.53 mg Low Source
- Iron 3.15 mg Moderate
- Potassium 21.87 mg Low Source
- Vitamin A 1.04 mcg_rae Low Source
- Vitamin C 0.41 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.