Smoky Barbacoa

My Smoky Barbacoa is tender, flavorful beef infused with smoky chilies and spices. This easy recipe is perfect for tacos, burritos, and more.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course, Main Dish

Cuisine: Barbecue, Mexican

Keyword: Smoky Barbacoa

Servings: people

Author: Susie Bulloch

Preheat. Preheat your smoker to 275 degrees F.
Season. Season the chuck roast on all sides with Fiesta Rub and place on the smoker. Close the lid and smoke your roast for 4-5 hours, or until the internal temperature reads 165- 175 degrees F.
Make braising liquid. Preheat a 12 inch cast iron skillet over medium heat. Drizzle the avocado oil in the pan and add the ancho, guajillo, and chiles de arbol (optional). Toast for 2-3 minutes per side, until fragrant. Add in the galric, onions, chipotle peppers, and beef stock, bring up to a simmer, and cook for 5-7 minutes (or until the dried chiles are looking puffed up and tender.) Allow the liquid to cool slightly before transferring to a blender and pulsing into a smooth puree. Return the smooth puree back into the pan.
Braise. Move the roast from the smoker into the pan of braising liquid, close the lid, and cook at 275 degrees F for an additional 2-3 hours, or until your roast reads 210 degrees F internal temperature and shreds easily with a fork.
Rest and Shred. Rest the roast for about 20 minutes, until the temperature drops down to about 175 degrees F. Shred the beef roast directly in the pan and stir to coat each piece of beef in the braising liquid.