Civilized Barbacoa Smoked Chuck Roast
Infuse your backyard barbecue with bold, Tex-Mex flavors by preparing the show-stopping *Civilized Barbacoa Smoked Chuck Roast*. This elevated twist on traditional barbacoa features tender, smoky beef chuck roast seasoned with a robust blend of smoked paprika, chili powder, cumin, and garlic. Slow-smoked over mesquite or hickory wood chips, the meat is infused with an irresistible woodsy aroma before being braised with tangy apple cider vinegar, chipotle peppers in adobo, and fresh lime juice for melt-in-your-mouth perfection. The result? A juicy, flavorful masterpiece crowned with fresh cilantro that’s perfect for shredding into tacos, pairing with rice and beans, or serving as a hearty centerpiece for any meal. With easy-to-follow instructions and a satisfying 6-hour cook time, this recipe captures the essence of smoky, Texas-style barbacoa while offering a "civilized" method that’s perfect for the modern home cook.
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Recipe Information
Ingredients
- 4 pounds Beef chuck roast
- 2 tablespoons Kosher salt
- 1 tablespoon Ground black pepper
- 2 teaspoons Smoked paprika
- 2 teaspoons Ground cumin
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1.5 tablespoons Chili powder
- 3 tablespoons Apple cider vinegar
- 1 cup Beef broth
- 2 pieces Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 0.25 cup Fresh cilantro
- 2 cups Mesquite or hickory wood chips
Instructions
Preheat your smoker to 250°F (120°C) and soak the wood chips in water for at least 30 minutes before use.
In a small bowl, mix together the kosher salt, ground black pepper, smoked paprika, cumin, garlic powder, onion powder, and chili powder.
Rub the olive oil all over the beef chuck roast, ensuring it is evenly coated. Then, generously apply the spice mixture to the roast, pressing it into the surface of the meat.
Add the soaked wood chips to the smoker's tray or as directed by your smoker's manufacturer. Place the chuck roast directly on the smoker grate.
Close the lid and smoke the roast for 4 hours, or until a beautiful bark forms on the outside and the internal temperature reaches about 160°F (70°C).
In a large aluminum pan, combine the apple cider vinegar, beef broth, chipotle peppers in adobo sauce, and lime juice. Stir well to combine, and place the smoked chuck roast into the pan.
Cover the pan tightly with aluminum foil and return it to the smoker for an additional 2 hours, or until the internal temperature of the roast reaches 200°F (93°C), and it is fork-tender.
Carefully remove the roast from the smoker and let it rest, covered, for 20 minutes.
Using two forks, shred the beef into bite-sized pieces. Mix in the juices from the pan to keep the meat moist and flavorful.
Garnish with freshly chopped cilantro before serving. Pair with warm tortillas, pickled onions, and your favorite toppings, or serve as a main dish with rice and beans.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
