Smoked Chipotle Barbacoa
Description
This low-and-slow beef feature takes chuck roast and bathes it in clean wood smoke before braising it to shreddable perfection in a rich chipotle pepper paste. Spiked with garlic, lime, cumin, and Mexican oregano, the meat absorbs incredible depth while rendering down until pull-apart tender. It yields a intensely flavorful, juicy protein ideal for tacos, burritos, and bowl builds.
Ingredients
Instructions
Video
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Preheat smoker to 225ยฐF using post oak or hickory wood.
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Season beef evenly with salt and black pepper, then spread in a single layer on a wire cooling rack.
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Pour 1/2 cup of beef broth into a shallow drip pan and place it on the lower grate directly beneath the wire rack.
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Smoke beef for 90 minutes.
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Add remaining 1/2 cup beef broth, chipotle peppers, adobo sauce, garlic, onion, lime juice, apple cider vinegar, Mexican oregano, cumin, and cloves to a blender and process until smooth.
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Transfer smoked beef, bay leaves, blended adobo sauce, and all drippings from the drip pan into a heavy Dutch oven.
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Cover with a tight-fitting lid, transfer to a 300ยฐF oven or low stovetop burner, and simmer for 2.5 to 3 hours until tender.
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Remove bay leaves and shred beef directly into the braising liquid.
Note
*Do not skip the drip pan broth; it captures fat and smoke compounds that would otherwise burn on dry metal.
*Mexican oregano is distinct from Mediterranean oreganoโdo not substitute.
