Josh Wirfs Recipe ⊶ Southern Texas-Style Beef Barbacoa

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.

Ingredients

• 1 ½ teaspoons ground black pepper
• 1 tablespoon dried oregano
• 1 ½ teaspoons cayenne pepper
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon seasoned salt
• 1 (3 pound) boneless beef chuck roast

Cooking Directions

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

• calories175.1
• carbohydrateContent1.1 g
• cholesterolContent51.7 mg
• fatContent12.7 g
• fiberContent0.5 g
• proteinContent13.5 g
• saturatedFatContent5 g
• sodiumContent306.5 mg
• sugarContent0.2 g