Smoked Beef Barbacoa

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 5 hours 10 minutes

Składniki

2 ½ – 4 lb chuck roast

Sauce:

1 7oz. can of chipotle peppers in adobo

3-5 dried Guajillio chiles, stems and seeds removed

1 yellow onion, sliced

1 orange, juice only

1 lime, juice only

1 10oz. can of diced tomatoes & green chiles or

3 tomatoes whole

2 cups of beef broth

3 bay leaves

2 tbsp tomato paste

1 tbsp cumin

1 tbsp oregano

Salt and pepper to taste

Seasoning:

1/2 tbsp garlic powder

1/2 tbsp cumin

1/2 tbsp onion powder

1 tsp paprika

1 tsp chili powder

Salt and pepper, to taste

Wskazówki

Heat up your smoker to 250-275 degrees. Once it comes up to temp, add your favorite wood (I like post oak). It also helps to add an aluminum pan underneath the meat to catch the meat drippings.

Make your spice mixture by mixing together garlic powder, cumin, onion powder, paprika, chili powder, salt and pepper in a small bowl. Season the chuck roast all over with the mixture. Rub it into them eat.

Once the smoker has come up to temperature, put the chuck roast directly on the grate. Cook for about two hours (time will vary some depending on roast size) until around 165 degrees. The roast should have developed a nice bark and look brown all over.

While the meat is cooking, roast tomatoes and onion on grill for 15 minutes. Toast peppers in a dutch oven and deseed then set aside. Add olive to Dutch oven, then sauté onion until caramelized. Add tomato paste and 1 diced chipotle in adobo sauce. Reserve adobo sauce and discard or freeze remaining chipotles. Once tomato paste is fragrant, add beef broth, peppers, tomatoes, and remaining liquid and dry ingredients. Bring liquid to a boil and simmer for 10 minutes, then blend until smooth. Either with blender or emulsion blender. Add salt, pepper, and seasonings to taste.

Once the roast comes up to temperature, put it in the aluminum pan with meat drippings (if using) and add in the sauce. Also add in beef broth, sliced onions and bay leaves.

Wrap the aluminum pan in foil and then put back on the smoker for another 2-4 hours or until the meat is probe tender (meaning a temperature probe slides in easily like butter). The meat should be around 200 degrees (but this can very depending on your roast). Alternatively, you can try sticking a fork in the meat and twisting. If it pulls apart easily, you know it’s done.

Wartości Odżywcze

• Wielkość Porcji: 5 oz.
• Kalorie: 360
• Tłuszcz Całkowity: 13.5g
• Węglowodany Całkowite: 6.5
• Błonnik Pokarmowy: 3.8
• Białko: 50.3