Smoked Chipotle Barbacoa

Prep Time 20 mins

Cook Time 4.5 hrs

Total Time 4 hrs 50 mins

Difficulty: Intermediate

Servings: 6

Best Season: Suitable throughout the year

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

2 -3 lb beef chuck roast
1 Tbsp kosher salt
1 tsp 16-mesh coarse black pepper
1 cup beef broth
3 EA chipotle peppers in adobo
2 Tbsp adobo sauce
4 EA garlic cloves, peeled
1/2 EA medium yellow onion, chopped
2 Tbsp lime juice
1 Tbsp apple cider vinegar
1 tsp Mexican oregano
1 tsp ground cumin
1/2 tsp ground cloves
3 EA bay leaves

Instructions

1
Preheat smoker to 225°F using post oak or hickory wood.
2
Season beef evenly with salt and black pepper, then spread in a single layer on a wire cooling rack.
3
Pour 1/2 cup of beef broth into a shallow drip pan and place it on the lower grate directly beneath the wire rack.
4
Smoke beef for 90 minutes.
5
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.
6
Transfer smoked beef, bay leaves, blended adobo sauce, and all drippings from the drip pan into a heavy Dutch oven.
7
Cover with a tight-fitting lid, transfer to a 300°F oven or low stovetop burner, and simmer for 2.5 to 3 hours until tender.
8
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 oregano—do not substitute.

Read it online: https://brinnerbites.com/recipe/smoked-chipotle-barbacoa/