Mexican Inspired Beef Barbacoa
A few weeks ago, I cook Smoked Lamb Barbacoa Carnitas. The Dorset Meat Company has recently launched a BBQ Pitmasters Range, which has some great cuts. One of them is the Grass Fed Slow Cook Barbacoa Chuck. I don’t eat Beef Chuck very often so was curious to see how this would turn out.
The Beef Chuck comes already marinated in chillies, cumin, red onion, garlic, cloves, lime juice, and cider vinegar and is ready to smoke.
Preparation and Cook
As the beef came pre-marinated there was very little to do in terms of preparing the meat.
I took the meat out of the fridge first thing in the morning and set up the smoker, getting it to sit at a temperature of 235°F. This tends to be the temperature that I start most my cooks off at.
Once the smoker was ready, I added cherry wood chunks and then the Beef. As a general method is to cook cuts like this for around 3 hours aiming for an internal temperature of 160°F. I will then braise the meat for the remainder of the cook.
Whilst the Beef was cooking, I prepared the braising liquid, and once ready removed the beef from the smoker and added it to the braising liquid. It then went back on the smoker covered, until the meat was at an internal temperature of 207°F.
Once ready, I removed it from the smoker and tightly wrapped it in foil. Finally, I pulled the meat after around 30 minutes and served this on Tacos with some of the sauce drizzled over.
We had the 2kg chuck and it produces ALOT of meat. There were only 2 of us so we used some of it on pizzas the next day and then used the remainder to make a Chilli-con-Carne.
This was another really enjoyable cook. I love any type of taco but it’s really satisfying when you cook pull-apart meat to fill them. The beef pulled so easily and had a great flavour, with a subtle heat.
I’ll definitely be ordering this again!
Smoked Beef Chuck Barbacoa
- 2 kg Marinated Beef Chuck Barbacoa (from The Dorset Butcher Meat Company)
- 2 tbsp Olive Oil
- 3 Garlic Cloves
- 1 tbsp Cumin
- 1 tsp Ground Coriander
- 1 tbsp Oregano
- 400 ml Vegetable Stock
- 1 tsp Salt
- 1 tsp Freshly Ground Black Pepper
- 3 Cloves
- 3 Adobe Chillis (dried)
- A couple of hours before you want to start cooking, remove the beef from the fridge. This is to bring the meat up towards room temperature. Prep your smoker, aiming for a temperature of 235°F.
- Smoke the beef until the internal temperature of the beef hits 160°f (this will probably take 3-4 hours). You can take it off earlier to braise if you are under time pressure.
- Whist the beef is smoking make your braising liquid. Combine all the ingredients. Bring to a simmer and then turn down to a low heat.
- Once you are ready to remove the beef from the smoker, pour the braising liquid into a tray. Add the beef and tightly cover with foil.
- Place the beef back on the smoke and cook until the internal temperature hits 207°f.
- Remove from the smoker, and take the beef out of the braising liquid. Tightly wrap in foil and allow the beef to rest for at least 30 minutes. If I am early on my cook I will also place it in a coolbox.
- After the beef has rested carefully unwrap it (there will be lots of juices) and then pull the beef.
- Add the beef to your tacos and top with the pickles of your liking.