Smoked Chuck Roast Barbacoa

 

2 Lbs Boneless Chuck Roast or 3 lb Bone-in

1 Cup Beef Stock

1/2 sliced Yellow Onion

3 cloves Garlic, minced

1 tbsp hot sauce

 

Jalapeno, minced

Lime wedges

Corn Tortillas

Queso Fresco

Red Onion, diced

smoked-beef-cheeks-barbacoa.jpg

  1. Fire up your smoker to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.

  1. Drizzle chuck roast with olive oil, and season with salt, pepper and garlic powder.

  2. Place directly on the grill grate, indirect heat, and smoke for 2 hours.

  3. Place onion, garlic, beef stock, and hot sauce in a cast iron skillet, then set smoked beef cheeks on top. Cover with a lid or aluminum foil, then increase temperature to 300°F, and braise for 1 ½ to 2 hours, or until internal temperature reaches 206°F.

  4. Remove beef cheeks from the grill and allow to rest for 15 minutes, then shred by hand. Drizzle with braising liquid.

  5. Serve warm with corn tortillas, fresh cilantro, queso fresco, onion, jalapeño, and lime wedges.

Recipe inspired by Louisiana Grills, at www.louisiana-grills.com