Skip to main content New<> this month
Get the Allrecipes magazine

Southern Texas-Style Beef Barbacoa

Rated as 3.67 out of 5 Stars
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."
Added to shopping list. Go to shopping list.

Ingredients

3 h 15 m servings 175
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 175 calories; 12.7 1.1 13.5 52 307 Full nutrition

Explore more

Reviews

Read all reviews 7
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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

I made this recipe, I smoked it for 3 hours and baked in the oven for 2 hours on 200 f, I don't know why it stayed rubbery, can't chew it pull it apart for sure not, I wish someone could guide m...

Most helpful
Most positive
Least positive
Newest

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.

I made this recipe, I smoked it for 3 hours and baked in the oven for 2 hours on 200 f, I don't know why it stayed rubbery, can't chew it pull it apart for sure not, I wish someone could guide m...

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.