Southern Texas-Style Beef Barbacoa

Recipe View Prepare your smoker with dampened hickory wood. Aim for a consistent temperature between 180 to 200 degrees F (80 to 95 degrees C). This low and slow approach is key to developing the signature smoky flavor. (Prep time: 15 minutes)

Recipe View In a small bowl, meticulously combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt. Ensure all spices are evenly distributed to create a harmonious blend. (Prep time: 5 minutes)

Recipe View Place the beef chuck roast in a mixing bowl. Generously rub the spice mixture all over the roast, ensuring every surface is coated. This creates a flavorful crust during the smoking process. Transfer the meat to the smoker and smoke for 1 1/2 hours, turning it every 30 minutes to ensure even smoking. The meat should develop a deep red color with slightly darkened edges. (Cook time: 1 hour 30 minutes)

Recipe View Preheat your oven to 325 degrees F (165 degrees C). (Prep time: 10 minutes)

Recipe View Transfer the smoked roast to a roasting pan and seal tightly with aluminum foil. This step is crucial for trapping moisture and allowing the beef to braise in its own juices, resulting in exceptional tenderness. Bake in the preheated oven for 1 1/2 hours, or until the beef is incredibly tender and easily pulls apart. (Cook time: 1 hour 30 minutes)

Recipe View Remove the roasting pan from the oven and carefully uncover the meat. While still hot, use two forks to shred the beef into succulent, flavorful strands. Be mindful of the hot steam when opening the foil. (Prep time: 10 minutes)