Southern Texas-Style Barbacoa
You will need:
- 1.5 teaspoons ground black pepper
- 1 tablespoon dried oregano
- 1.5 teaspoons cayenne pepper
- 1.5 teaspoons chili powder
- 1.5 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon seasoned salt
- 1 (3 pound) boneless beef chuck roast
- 1 bag of tortillas
- Prepare a smoker with dampened hickory wood charcoal.
- The heat inside your grill or smoker should be around 180 to 200 degrees. 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 1.5 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.
- Bake the barbacoa in the preheated oven for 1.5 hours until very tender. Uncover the beef, and shred with two forks while still hot.
- Place the meat into tortillas to serve.
There you go! A down South staple that's easy to make. I hope to see you all tomorrow. Enjoy your 4th of July weekend and don't get too blitzed! See you on the flip side.