Best Civilized Barbacoa Smoked Chuck Roast Recipes

BARBACOA-STYLE SHREDDED BEEF

Steps:

• Season beef chunks with salt and pepper on all sides.
• Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
• Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
• Cook on Low until beef is fork-tender, 8 to 10 hours.
• Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

SOUTHERN TEXAS-STYLE BEEF BARBACOA

Steps:

• 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.
• 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.
• Preheat an oven to 325 degrees F (165 degrees C).
• 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.

CIVILIZED BARBACOA (SMOKED CHUCK ROAST)

Steps:

• Blend the spices.
• Rinse and dry the chuck roast and rub with the blended spices.
• Prepare the smoker with lighted charcoal
• Add a small amount of hickory or desired smoke wood.
• Heat smoker to 250F-300°F.
• Place the roast on the smoker.
• Once the internal temperature is 160 F (about 4 hours), wrap the roast in heavy duty aluminum foil.
• Cook for a couple of more hours or until the meat internal temperature is about 200°F.
• Pull the roast, drain liquid, rewrap and let it rest for 30 minutes.
• Using forks, pull the meat apart into shreds.
• Serve with tortillas and guacamole, pico gallo, or black bean and corn salsa.

CHIPOTLE BARBACOA CHUCK ROAST

Steps:

• I have a 2 pound roast so the directions will vary due to weight. (1 packet of seasoning per pound, 1 TBS of cooking oil per pound, 1 TBS of apple cider vinegar per pound).
• I put 2 cups of water in my crock pot and put the 2 packets of Ortega chipotle taco seasoning in and whisked. Then I added 2 TBS of cooking oil, 2 TBS of apple cider vinegar, and a dash of hot sauce and whisked again.
• I placed the roast into a large skillet and seared both sides then placed in crock pot.
• Set the crock pot to low setting and let it slow cook from 7am to 5:30pm while I was gone to work for the day. The meat just fell apart when trying to remove it from the crock pot. Removed meat from crock pot and shredded with fork on cutting board and placed in serving dish. Cook time I would say 8 hours minimum on a low setting and less time for higher settings.
• We added tortillas, lettuce, tomato, shredded cheese, salsa, and sour cream to garnish. These were delicious and pretty darn close to the real deal. Depending on what size tortillas you use and how much meat you put into them determines how many servings this will make.

SMOKED CHUCK ROAST

Steps:

• Marinate Chuck roast in a ziploc bag for at least 12 hours.
• Pull meat from bag and reserve juices for basting.
• Set meat on plate and cover with half the Vegeta seasoning. Allowing the meat to come to room temperature. Pick meat up and wipe excess wetness from plate and flip meat over to distribute remaining half of seasoning.
• Indirect smoking on a normal grill and smoke is the process i used.
• Place 10 coals on intake side of grill and get them ready.
• Wood chips should be soaked for at least a half hour and no longer than 2 hours before being used.
• Place aluminum drip pan under the grate and add water.
• When coals are ready place meat on opposite side of coals over drip pan.
• Add 1 cup of wood chips(drained) and cut off air flow from all vents to maximize the smokes effect.
• When smoke stops being visible (usually 25-30 min) open grill and add more chips. At this time you can also baste with the reserved juices if appropriate ( I usually wait an hour to start basting).
• After smoke from second application of wood chips has stopped then turn meat 180 degrees and repeat the application of wood chips.
• At this time you should also add 5 or 6 coals and (throughout this whole time feel free to add if they are getting low. Adding a couple to the top of wood chips on every application will work well.).
• After the next two applications of wood flip roast over and repeat the applications of wood and 180 degree turn. These steps should take about 2 hours. Remember baste as much as you can while you have the lid open.
• Now place roast in aluminum foil and cover with another sheet, crimping the sides so the juices remain in the foil pack.
• Sit the roast in the medium heat range on your grill and keep temperature around 300 degrees for at least 2 1/2 hours.
• Slice and serve.