Civilized Barbacoa Smoked Chuck Roast Food

CIVILIZED BARBACOA (SMOKED CHUCK ROAST)

Steps:

• Blend the spices.
• Rinse and dry the chuck roast and rub with the blended spices.
• Prepare the smoker with lighted charcoal
• Add a small amount of hickory or desired smoke wood.
• Heat smoker to 250F-300°F.
• Place the roast on the smoker.
• Once the internal temperature is 160 F (about 4 hours), wrap the roast in heavy duty aluminum foil.
• Cook for a couple of more hours or until the meat internal temperature is about 200°F.
• Pull the roast, drain liquid, rewrap and let it rest for 30 minutes.
• Using forks, pull the meat apart into shreds.
• Serve with tortillas and guacamole, pico gallo, or black bean and corn salsa.

SOUTHERN TEXAS-STYLE BEEF BARBACOA

Steps:

• 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.
• 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.
• Preheat an oven to 325 degrees F (165 degrees C).
• 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.

BARBACOA-STYLE SHREDDED BEEF

Steps:

• Season beef chunks with salt and pepper on all sides.
• Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
• Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
• Cook on Low until beef is fork-tender, 8 to 10 hours.
• Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.