- 1 1/2 teaspoons ground black pepper
- 1 tablespoon dried oregano
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon seasoned salt
- 1 (3 pound) boneless beef chuck roast
- 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.
05/20/2018
recipepes.com
Southern Texas-Style Beef Barbacoa, recipe
PT15M
PT1H
5
455 calories
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