South Texas Style Beef Barbacoa
Submitted by Sue Lowes on Feb 23, 2010

Smoked and baked beef to be served on tortillas, along with salsa and guacamole

Servings:
8

Complexity:   
Medium

Total Time:
6 hours

Ingredients:
1&1/2 tsp garlic powder
1&1/2 tsp black pepper
1 tablespoon dried oregano
1&1/2 tsp chile powder
1 tsp salt, or to taste
2&1/2-3&1/2 pounds bone-in chuck roast

Directions:
Just before cooking, mix together the first five ingredients and rub them into all sides of the meat.

Place some soaked wood chips near the heating element of a water smoker (according to manufacturers instructions). Pour 3 quarts boiling water into the water pan, and smoke the beef for 4 hours at between 225 and 275 degrees. Check sthe smoker 2 hours and add additional boiling water to the pan, if necessary. When done, the internal temperature of the beef should be 160-170 degrees. Place the beef in foil baking pan, seal it with heavy duty aluminum foil, and place it in an oven preheated to 325 degrees. Bake for 1 hour and 45 minutes. Remove the package from the oven, and place it in a large, paper, grocery bag. Fold the bag tightly to seal it and leave it for 45 minutes. (If your foil pan is too large for one bag, use two, overlapping them completely to cover the pan. Remove the meat from the roasting pan. It will literally fall off the bone!

Cook's Notes:
Chop and shred the meat into small pieces. Serve with guacamole, salsa, and hot tortillas.