Barbacoa (Shredded Beef)

Ingredients

5 lb beef chuck roast

4 tbsp (or more) Big Bad Beef Rub

4 tbsp (or more) taco seasoning

1 qt beef broth

1 medium white onion

4 cloves garlic

Directions

Preheat your grill or smoker for 225.

Trim the beef of whatever fat you can get at. For a chuck roast, be sure to get any big pieces of fat in the middle, as well as any silverskin. Tie it up with butchers twine if needed.

Salt moderately, then cover generously with the taco seasoning. Follow with a coating of the big bad beef rub. Get the beef on the smoker, and let it smoke at 225 for a couple of hours.

Meanwhile, prepare the braising liquid. Add the garlic, onion and beef broth to a ln aluminum quarter pan or a large dutch oven.

After the beef has smoked for 2 hrs, transfer to the braising liquid and continue cooking (uncovered)* at 225 until the beef is tender and shreddable, 8-10 hrs.

Pull the meat from the grill and shred once it's cool enough to handle.