Smoked Barbacoa Beef

Name: Smoked Barbacoa Beef
Prep time: 30 min
Cook time: 9 h
Total time: 9 h 30 min
Yield: 8 servings
Ingredients: 2000 g beef chuck roast; 30 g sea salt; 15 g freshly ground black pepper; 15 g ground cumin; 15 g smoked paprika; 15 g chili powder; 5 g garlic powder; 5 g onion powder; 5 g dried oregano; 30 ml olive oil; 200 g onion, roughly chopped; 30 g garlic, minced; 50 g chipotle peppers in adobo sauce; 30 ml adobo sauce (from chipotle can); 500 ml beef broth; 60 ml apple cider vinegar; 60 ml freshly squeezed lime juice; null pieces bay leaves; null handful smoking wood (e.g., hickory or oak)

Difficulty

medium

Time

9h 30m

Price Category

average

Calories

Medium

Prepare authentic, slow-smoked barbacoa beef at home that is guaranteed to enchant your taste buds! This recipe brings the rich flavors of Mexican cuisine, paired with a smoky aroma and tender texture. It's a perfect choice for family gatherings or parties where you want to serve something truly special. Despite the long cooking time, the preparation is surprisingly simple, and the result is worth every effort.

Steps

Prep and Season

Trim excess fat from the beef chuck roast, leaving a thin layer. In a bowl, combine salt, black pepper, ground cumin, smoked paprika, chili powder, garlic powder, onion powder, and dried oregano. Rub the beef thoroughly with olive oil, then evenly coat it with the spice mixture. Let it sit at room temperature for 30 minutes while the smoker preheats.

Smoke the Beef

Preheat your smoker to 110-120°C (225-250°F). Place the seasoned beef chuck roast in the smoker and add your smoking wood. Smoke the meat for 3-4 hours, or until it develops a beautiful, dark bark. The internal temperature should be around 65-70°C (150-160°F) at this point.

Prepare for Braising

Remove the beef from the smoker. In a large Dutch oven or deep roasting pan, combine the roughly chopped onion, minced garlic, chipotle peppers with adobo sauce, beef broth, apple cider vinegar, lime juice, and bay leaves. Place the smoked beef into the liquid, ensuring it's at least halfway submerged. Cover the pot tightly with aluminum foil or a lid.

Slow Cook

Return the covered pot to the smoker or a preheated oven at 150°C (300°F). Braise the beef for another 5-6 hours, or until it is fork-tender and easily shreds. The internal temperature of the meat should reach 90-95°C (195-205°F). Flip the meat once halfway through the braising process.

Shred and Serve

Remove the beef from the liquid and transfer it to a cutting board. Using two forks, shred the beef. Strain the braising liquid and skim off any excess fat. Pour some of the defatted liquid back over the shredded beef to keep it moist and flavorful. Serve warm with tortillas, rice, pickled onions, or fresh cilantro.

	Per 100g	Per Serving 200g
Calories	250 kcal	500 kcal
Protein	25g	50g
Fat	15g	30g
Carbohydrate	3g	6g
Fiber	1g	2g
Sugar	1g	2g

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beef

gluten-free

smoked

for guests

main course

tender

Mexican

all seasons

Hot

Smoked Barbacoa Beef

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prep and Season

Smoke the Beef

Prepare for Braising

Slow Cook

Shred and Serve

Extra Tips

► For the best results, use a good quality beef chuck roast with some marbling, as this helps keep the meat moist.

► Don't rush the smoking and braising process; slow cooking is key to achieving a tender texture.

► Before serving, let the meat rest for at least 15 minutes to allow the juices to redistribute, making it even more succulent.

Nutrition