Smoked Barbacoa Recipe

Fire up your grill and make this incredible flavor-packed smoked barbacoa recipe! This Tex-Mex favorite is made with slow-smoked beef cheeks in barbacoa sauce and then shredded to make Incredible tacos, nachos, tortas, and more!

There are a variety of Mexican-style shredded beef recipes that I love to make (like smoked birria), but this smoked barbacoa is one of my favorites. While the traditional cooking method for barbacoa is to actually braise it in underground ovens, I wanted to take this method and transpire it to the grill or smoker so you can also make it at home. 

Please note that this is a very “from scratch” recipe and will take some time (most of it is hands-off smoking), but it’s more than worth the steps and it’s genuinely a flavor packed dish you will love! 

What Is Barbacoa?

Barbacoa is a traditional Mexican dish that typically consists of slow-cooked meat that has been seasoned with a blend of spices and cooked until it is tender and juicy. The meat used in barbacoa can vary, but it is often made with beef, goat, or lamb, and is traditionally cooked in an underground pit or a pot with a tightly fitting lid.

For this recipe, I will be doing a Texas-style barbacoa which often uses smoked beef cheek meat and has a slightly different tomato base than the traditional Mexican version.

Beef cheeks however are not always the easiest cut of beef to find at the grocery store so I recommend checking with your local butchers. The awesome part about this recipe is you can use any beef for this dish (like my smoked pulled beef from chuck roast) as long as you follow the standard process for smoking. 

Supplies Needed:

• Knife & Cutting Board
• Tongs
• Meat Thermometer
• Aluminum Pan (or a large Dutch oven) 
• Aluminum Foil
• Blender
• Large Pan
• Strainer

Ingredients: 

For The Beef Cheeks:

• 4 Beef Cheeks 
• Brisket or Beef Dry Rub
• Olive Oil (for the binder)
• Beef Stock or Beef Broth
• Butter

For The Barbacoa Liquid:

• Beef Stock or Beef Broth 
• Dried Guajillo Peppers 
• Olive Oil 
• Yellow Onion
• Fresh Tomatoes 
• Fresh Garlic Cloves 
• Bay Leaves
• Kosher Salt
• Cumin
• Thyme
• Oregano 
• Black Pepper 

How To Smoke Barbacoa:

Smoking The Beef Cheeks:

1. Begin by preheating the smoker to 225 F.-250 F. and setting it for indirect heat. This works on traditional charcoal smokers or pellet grills. Use wood chips or wood chunks that pair well with beef for this recipe (I like oak and pecan blend, but you could use mesquite or hickory if you like a heavier smoke flavor). 
2. Prep the beef cheeks by removing them from the packaging, trimming off any silver skin, and then patting them dry with a paper towel. 
3. Lightly oil each beef cheek and coat it in a thin layer all over with a beef rub or brisket seasoning blend. 
4. Place the beef cheeks onto the grill grates and smoke for 2-3 hours or until a nice bark forms. Spray the beef cheeks every hour with beef broth to prevent them from drying out and to help more smoke flavor to adhere to the meat. 

Making The Barbacoa Sauce: 

1. In a large pan over medium heat add the olive oil and the dried guajillo peppers. Cook them in the oil to rehydrate them for about 5-6 minutes but move them often to prevent them from burning. 
2. Next, add in the chopped onion, chopped tomato, garlic cloves, and bay leaves. Let everything cook for a few minutes and then add the spice mixture and allow everything to become aromatic. 
3. Pour in about 2 cups of beef broth, and juice from both the oranges and limes and let it cook on medium-low heat for 10 minutes and then let it cool until it is warm enough to place into a blender. 
4. Blend the barbacoa liquid until smooth and then pour it through a strainer and into the aluminum pan (or Dutch oven). Add in the remaining beef stock and then set it aside for the beef cheeks. 

Braising The Barbacoa:

1. When the beef cheeks reach an internal temperature of 165-170 F. you can remove them from the smoker and place them into the braising liquid. 
2. Add a pad of butter to the top of each beef cheek and then cover the pan tightly in foil to prevent the liquid from evaporating. Place it back onto the smoker to finish cooking until tender.
3. After about 1.5-2 hours, check the beef cheeks to test for tenderness. They are fully cooked when they reach a final internal temperature of about 203 F. Cooking time often varies, but the whole smoking process is about 5-6 hours of cooking in total. 
4. Remove from the grill and carefully shred the beef cheek meat with forks or by hand. Keep the shredded beef in the liquid and serve and enjoy!

How To Eat Smoked Beef Barbacoa:

There are many delicious ways to eat smoked barbacoa. Here are some popular options:

• Tacos: Smoked barbacoa is a popular filling for tacos. Simply add the meat to warm corn tortillas or flour tortillas and top with chopped onion, cilantro, and a squeeze of lime juice. Add your favorite salsa or hot sauce for extra flavor.
• Burritos: You can also use smoked barbacoa as a filling for burritos. Add the meat to a large flour tortilla, along with beans, rice, cheese, and your favorite toppings.
• Sandwiches: Smoked barbacoa can be used as a filling for sandwiches (try making a Mexican torta) as well. Place the meat on a toasted bun and add your favorite toppings, such as cheese, lettuce, tomato, and avocado.
• Bowls: Create a bowl by adding smoked barbacoa to a base of rice or quinoa, and top it with vegetables, black beans, and your favorite toppings. This is a great option for those looking for a healthier meal.
• Nachos: Create a plate of nachos by layering tortilla chips with smoked barbacoa, cheese, beans, and your favorite toppings, such as sour cream, guacamole, and salsa.

More Recipes To Try:

• Smoked Beef Shank
• Pellet Smoker Brisket Recipe
• Smoked Beef Ribs Recipe
• Smoked Brisket Chili
• Smoked Brisket Enchiladas