1/2 Photos of Civilized Barbacoa (Smoked Chuck Roast)
6 hrs 30 mins
Red Apple Guy's Note:
Barbacoa in some parts of Mexico and South Texas means cooking a cow's head. Yuk! I got this delicious version from www.lomexicano.com. The pulled chuck is served with tortillas.
My Private Note
Units: US | Metric
- 1Blend the spices.
- 2Rinse and dry the chuck roast and rub with the blended spices.
- 3Prepare the smoker with lighted charcoal
- 4Add a small amount of hickory or desired smoke wood.
- 5Heat smoker to 250F-300°F.
- 6Place the roast on the smoker.
- 7Once the internal temperature is 160 F (about 4 hours), wrap the roast in heavy duty aluminum foil.
- 8Cook for a couple of more hours or until the meat internal temperature is about 200°F.
- 9Pull the roast, drain liquid, rewrap and let it rest for 30 minutes.
- 10Using forks, pull the meat apart into shreds.
- 11Serve with tortillas and guacamole, pico gallo, or black bean and corn salsa.
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Nutritional Facts for Civilized Barbacoa (Smoked Chuck Roast)
Serving Size: 1 (62 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 154.7
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 3.0 g
- Cholesterol 61.8 mg
- Sodium 338.9 mg
- Total Carbohydrate 1.7 g
- Dietary Fiber 0.8 g
- Sugars 0.2 g
- Protein 18.4 g