Southern Texas-Style Beef Barbacoa – a delicious recipe with ground black pepper, oregano, cayenne pepper, chili powder, garlic, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
81
kcal
Calories
5
g
Fat
4
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 teaspoons ground black pepper, 1 tablespoon dried oregano, 1 1/2 teaspoons cayenne pepper, 1 1/2 teaspoons chili powder, and more.
Yes, Southern Texas-Style Beef Barbacoa falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
