KevinJ
somebody shut me the fark up.
- Joined
- Jul 9, 2015
- Location
- Pensacol...
ShadowDriver posted a Barbacoa cook a week or so ago which I had never heard of (thanks Marc) and the recipe he likes to use.
Had a 7lb Chuck Roast split it into 3lb and 4lb Roasts, the 3lb was seasoned with S&P for the Barbacoa, the other with Oakridge BBQ Smoky Chili Lime Finishing Salt and course Black Pepper. Smoked these at 290, around 3hrs in the roast for Barbacoa was panned, the other roast wrapped in Butcher Paper until probe tender and after resting pulled for pulled beef. I'll use it for Tacos and most likely Chili.
Seasoned
On the smoker, using Weber Briquettes, Pecan and Hickory Chunks for smoke.
2hrs in looking good.
Roast for the Barbacoa panned, the other roast is wrapped.
Barbacoa
Pulled Beef
Topped with Tomatillo and Hatch Chili Salsa
Wife made Lime Rice with Black Beans and Green Chilis for a side.
Sorry about the pics, not my best but the cook turned out great and the Barbacoa was outstanding, will be making it again, soon.
Had a 7lb Chuck Roast split it into 3lb and 4lb Roasts, the 3lb was seasoned with S&P for the Barbacoa, the other with Oakridge BBQ Smoky Chili Lime Finishing Salt and course Black Pepper. Smoked these at 290, around 3hrs in the roast for Barbacoa was panned, the other roast wrapped in Butcher Paper until probe tender and after resting pulled for pulled beef. I'll use it for Tacos and most likely Chili.
Seasoned
On the smoker, using Weber Briquettes, Pecan and Hickory Chunks for smoke.
2hrs in looking good.
Roast for the Barbacoa panned, the other roast is wrapped.
Barbacoa
Pulled Beef
Topped with Tomatillo and Hatch Chili Salsa
Wife made Lime Rice with Black Beans and Green Chilis for a side.
Sorry about the pics, not my best but the cook turned out great and the Barbacoa was outstanding, will be making it again, soon.